Salmon over Crispy Rice

1: Finely chop the salmon to the desired consistency.

2: Combine the japanese mayo, gochujang, rice vinegar, miso, and sesame oil.

3: Add the salmon to the spicy mayo and mix in the chives. Let sit in the fridge until everything else is ready.

4: After the rice has sat in the freezer, cut into small rectangles. Fry on medium-high with some avocado oil until golden, about 7-8 minutes per side.

5: Top the rice with the salmon using a piping bag. Top with sesame seeds, serrano pepper slices, and add soy sauce to taste.