In a shallow bowl, combine flour, a pinch of salt, and black pepper. Dip salmon fillets into the flour mixture, shaking off excess.
Whisk eggs in a separate bowl. Submerge floured fillets in the egg, then coat evenly with panko.
Heat 1 tablespoon of sesame oil in a skillet over medium-high heat until shimmering. Sear salmon bites for 3–4 minutes per side until golden and crispy, or bake at 375°F (190°C) for 15–20 minutes.
In another bowl, mix mayonnaise or Greek yogurt with sweet chili sauce, non-alcoholic sriracha, and rice vinegar until smooth.
Steam broccoli florets for 5 minutes until tender-crisp. Arrange rice in bowls, top with broccoli, pickled cucumbers, avocado slices, and seared salmon.
Drizzle the bang bang sauce over the bowl and sprinkle with sesame seeds. Serve with lime wedges.