For the bowls:

• 1 cup uncooked brown rice
• 2 (4- to 6-ounce) salmon fillets, skin removed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup shredded red cabbage
• 1 avocado, sliced
• 2 tablespoons toasted sesame seeds or chopped nuts (optional, for crunch)

For the herbed tahini dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 2–3 tablespoons water (to thin)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill or cilantro
• Salt and pepper to taste