1. 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.
2. Divide the rice into two shallow bowls and top with the flaked salmon.
3. Top with avocado, kimchi, and cucumber.
4. 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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