Looks delicious! I like the pops of color the mayo and avocado lend to the dish. I started making a similar dish recently, except I marinated the salmon for ~3 hours in 1 part sake, 1 part soy sauce, and 3 parts mirin. Drizzling the remaining marinade from the pan over the salmon/rice makes it divine, but it does look a little plain by itself. Might follow your example and add some colorful sides!

I was wondering the same… Like why is the skin on top. Then I re-read the title…

I had wasabi flavored salmon skin yesterday, from a little bag similar to how potato chips are sold. It was crispy, salty, spicy; nothing fishy about it.

As long as it’s crispy, it’s good!

It varies between fish whether or not you want to keep the skin on while cooking. Some just turn to rubber if you try to sear them. Salmon skin comes out a bit like crispy chicken skin. It adds some nice texture and meaty flavor. But everyone’s got their own preferences.

That sounds excellent! This was just a quick weeknight ad-lib. I’ve been traveling a lot lately and was craving something fresh. If I had a bit more time I might have swapped out the green onion for some pickled shallot to give it more color variety.

This looks amazing!

Also, there is no such thing as an unecessary amouny of green onion. I will not be taking follow-up questions.

I die inside when I see people peel off perfectly good fish skin lol. Like dude don’t waste, give that deliciousness to me

Here in Korea (and I think China too) you can buy seasoned deep fried fish skin in big bags which people use as a snack similar to how people eat potato chips in the west. Sometimes it’s also used in cooking to get in some texture and umami.

Fish skin is literally one of the most nutritious parts too - packed with omega-3s and collagen that’s great for your skin and joints, such a waste when peole toss it!