Brush the olive oil over the salmon fillet. Place in an air fryer and cook at 180C for 8 minutes or until cooked to your liking.
Place rice in a microwave-safe bowl. Top with the ice cube and cover with a sheet of baking paper. Microwave on High for 1 minute or until warmed through.
Remove baking paper from rice. Discarb ice cube. Top with salmon. Use a fork to mash the salmon and rice until combined. Drizzle over soy sauce, chilli sauce and mayonnaise, to taste. Stir to combine. Top with avocado, kimchi and seasoning. Serve with seaweed sheets.
