Salmon & avocado rice bowl

1. Add the butter and salmon to an air fryer for 10 minutes at 200°C
2. Dice half of the avocado
3. Once the salmon is cooked, use a fork to cut it into flakes.
4. Cover the salmon with cooked rice and add the soy sauce
5. Mix everything well and top the mixture with the kewpie mayonnaise, sriracha and the avocado cubes.
6. Delicious with kimchi and toasted seaweed, using the seaweed sheets to pick up each bite.

Serve and eat well!