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Cut salmon into 1/2-inch cubes and place in a large bowl.
Add soy sauce, oil and green onions and toss to coat.
Refrigerate for at least 15 minutes or up to 4 hours to allow flavors to meld.
Transfer salmon mixture to a platter or bowl and surround with cucumbers and avocado.
Drizzle with soy sauce and sprinkle with sesame seeds.
Serve with rice, if desired.