Korean-Style Spicy Salmon Bowl

1. Go in a diagonal motion, cut small slits in each cucumber, without cutting all the way through. Then flip the cucumber upside down and cut the same slits (this should create a slinky effect). Place into a large bowl & sprinkle on kosher salt. Allow to sit for 10-15 minutes to draw out excess moisture, then squeeze out any liquid. 
2. In a bowl, whisk together rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, gochugaru, sugar, minced garlic, sesame seeds, and 1 tbsp scallions until well combined. Toss sauce over cucumbers to evenly coat. Marinade for 30 minutes.
3. Preheat oven to 375 degrees F. In a bowl, combine remaining 1 tbsp soy sauce, remaining 1 tbsp sesame oil, plus 1 tbsp honey. Mix well. Place salmon on a foil-lined baking sheet and cover with the honey & soy mixture. Bake for about 10 minutes or until your desired doneness.
4. Heat a nonstick pan over medium high. Add in the spinach plus about 1 tbsp of water. Sauté until the spinach is wilted and cooked. Season with salt, pepper, & gochugaru to taste.
5. Microwave the Ben’s Original™ Ready Rice™ for 90 seconds. Divide the cooked rice among 2 bowls, then add on the salmon, spinach, and marinated cucumbers. Add on avocado and kimchi. Garnish with green onions & sesame seeds.