Lightly pat the salmon dry with a paper towel and season with salt and pepper on both sides. Air fry for 8-10 minutes at 400°F or bake in a 400°F preheated oven for 12-15 minutes, until the salmon is cooked through and easily flakes.
Divide the rice into two shallow bowls and top with the flaked salmon.
Top with avocado, kimchi, and cucumber.
Finish with a generous drizzle of Bachan’s Spicy Japanese Mayo and enjoy by scooping up bites into seaweed snack sheets.
ingredients
•2 portions salmon, about 4 oz each •2 cups cooked rice •1 avocado, diced •1/2 cup cabbage kimchi •1/2 cup thinly sliced cucumber •2 tbsp Bachan’s Spicy Japanese Mayo •seaweed snack, as needed
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