Prep the Salmon: Cut the salmon into bite-sized cubes.

Make the Marinade: In a small bowl, combine gochujang paste, maple syrup, and avocado oil.

Coat with Sesame Seeds: On a plate, mix the white and black sesame seeds. Dip each salmon cube into the gochujang mixture, ensuring it’s well-coated. Then, press the cubes into the sesame seed mixture to form a crust. 

Fry the Salmon: Heat 2 tablespoon of avocado oil in a skillet over medium heat. Add the sesame-crusted salmon cubes, making sure not to overcrowd the pan. Cook for about 4 minutes on each side, or until golden and crispy.

Make the Sauce: While the salmon cooks, whisk together gochujang paste, maple syrup, Kewpie mayo, and rice vinegar to make a smooth sauce.

Assemble the Bowl: Serve the crispy salmon over a bed of rice. Drizzle the gochujang sauce over the salmon and rice.