Rinse the coconut rice under cold water in a fine mesh strainer until the water runs clear.

Combine the rinsed coconut rice and 1 ½ cups of water in a medium pot. Bring to a boil, then reduce to low and simmer for 15 minutes.

In a mixing bowl, whisk together olive oil, soy sauce, sriracha, lime juice, garlic powder, paprika, and black pepper.

Place the salmon fillets in the marinade, cover, and let it marinate for 10-15 minutes.

Heat a large skillet over medium-high heat and cook the marinated salmon for about 4-5 minutes on each side.

Once cooked, remove the pot from the heat and let the coconut rice sit, covered, for 5 minutes.

Fluff the coconut rice with a fork, then layer it in bowls with cooked salmon and fresh vegetables.

Serve immediately and enjoy.