Use the back of a fork to mash up leftover cooked salmon.
Add a heaping pile of leftover rice.
Place an ice cube at the top of the rice pile and cover with a sheet of parchment.
Microwave until the rice and salmon are warm (about two minutes).
Remove the parchment and discard the ice.
Season with Sriracha, mayo, and soy sauce, then mix everything up.
Serve with avocado slices and a spoonful of kimchi.
Optionally, add diced cucumbers.
Use chopsticks and a small sheet of seaweed to scrunch up the salmon and rice mixture.
