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Place coconut rice packet contents, water and 2 teaspoon oil into a saucepan. Bring to the boil. Cover, reduce heat to low and simmer for 10 – 12 minutes or until liquid has absorbed and rice is tender. Remove from heat. Stir. Cover and stand for 2 minutes. Transfer to a large bowl. Set aside to cool for 5 minutes.
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Combine vinegar, fish sauce and sriracha in a medium bowl. Cut cucumber in half and remove seeds from the centre with a teaspoon. Finely slice cucumber then add to the vinegar mixture with onion. Toss to coat. Set aside for at least 5 minutes.
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Heat a large frypan over medium-high heat. Dry salmon skin well with paper towel. Brush both sides of salmon with remaining oil. Season both sides with salt. Place salmon, skin side down, pressing down on each fillet with a heavy spatula to ensure skin is flat against the base of the pan. Cook for 2 -3 minutes on each side or until salmon is cooked through. Remove from pan and set aside to rest for 2 minutes.
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Add mixed lettuce leaves, avocado, coriander and carrot to rice. Pour over cucumber mixture, toss to coat. Divide among serving bowls. Top with salmon, skin side up. Serve.
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