Prepare cauliflower rice on the stovetop by cooking over medium heat in a bit of avocado oil for 8-10 minutes, until lightly browned and softened. Set aside.
Cube the raw salmon into small chunks and season with a bit of Himalayan sea salt and a splash of rice vinegar.
Wash clean and chop all the veggies and avocado.
To assemble, divide cauliflower rice between containers and top with sliced veggies, avocado, raw salmon, green onion, and a splash more of rice vinegar and white sesame seeds. Keeps in the fridge for 4 days.