Combine rice, water, and orange juice in a microwave-safe medium bowl. Microwave on HIGH 5 minutes or until liquid is absorbed. Let stand 5 minutes; fluff with a fork.

Whisk together coconut water, coconut sugar, ponzu sauce, and balsamic vinegar in a medium skillet. Simmer mixture over medium heat for 4 minutes or until mixture begins to thicken. Add salmon; simmer for 8 to 10 minutes or until salmon flakes easily with a fork (145°). Remove salmon from skillet; cool slightly. Set remaining sauce aside for brushing.

To serve, divide rice between coconut halves. Arrange salmon pieces, arugula, cucumber ribbons, carrot, avocado, and seaweed salad on rice in coconut bowls. Sprinkle with sesame seeds. Brush salmon with remaining sauce, if desired. Serve with dressing.