Make the spicy mayo: In a small bowl, whisk together Kewpie mayonnaise, sriracha, fresh lime juice, and toasted sesame oil until smooth. Set aside.

Prepare the toppings: Thinly slice your scallions, cucumbers, and avocado. Have all toppings ready for assembly.

Prep the salmon: Pat the salmon fillets, especially the skin, completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.

Sear the salmon: Heat 1 tbsp of avocado oil in a large non-stick or cast-iron skillet over medium-high heat. Once shimmering, place salmon fillets skin-side down. Press gently on each fillet for 10-15 seconds. Cook for 4-6 minutes, undisturbed, until the skin is deeply golden and releases easily.

Finish cooking the salmon: Flip the salmon and cook for another 2-4 minutes on the flesh side for medium to medium-rare. Remove from the pan and let rest.

Make the crispy rice: Add the remaining 2 tbsp of oil to the same skillet. Add the chilled rice and cook undisturbed for 3-4 minutes until the bottom is crispy. Drizzle with soy sauce, toss, and cook for another minute.

Assemble the bowls: Flake the rested salmon into large chunks. Divide the crispy rice among four bowls. Top with flaked salmon, sliced avocado, and cucumber. Drizzle generously with spicy mayo and garnish with scallions and toasted sesame seeds. Serve immediately with seaweed snacks.