In a bowl, stir together the coconut aminos, apple cider vinegar, honey, garlic, ginger, orange juice, and chili flakes. Cut the salmon into cubes approximately 1.5-2 inches in size and place it into the bowl with the sauce. Leave to marinate for 15-20 minutes while preparing the rest of the bowl ingredients.

To make the cucumbers, in a bowl, stir together the sesame oil, coconut aminos, apple cider vinegar, and honey. Thinly slice the persian cucumbers and add them to the bowl with the sauce. Press down on the cucumbers to ensure they are submerged in the liquid. Set aside to marinate for 15 minutes.

Add 1 tsp sesame oil to a large skillet on medium-high heat. Once hot, add in the shredded brussels sprouts and sauté for 2 minutes before adding in 2 large spoonfuls of the sauce that the salmon is marinating in. Sauté for 5-6 minutes until the brussels sprouts are tender. Transfer to a bowl.

Wipe out the pan before adding the remaining 2 tsp sesame oil. Once hot, use tongs to add the salmon pieces to the pan, ensuring they are well spaced out. Cook for 3 minutes until a golden brown crust forms. Flip and cook on the other side for another 2 minutes until golden brown. Pour any remaining marinating sauce from the bowl into the pan and let it cook with the salmon pieces for 3 minutes until it begins to reduce and thicken.

Divide the rice between two bowls, add in the brussels sprouts and salmon pieces, and spoon the sauce from the pan over the salmon. Remove the cucumbers from the pickling liquid and add them to the bowl. Spoon 1 spoonful of the pickling liquid over the rice. Garnish with sesame seeds and serve.