Pat salmon dry and season flesh side with half the garlic salt (reserve remaining for rice) and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Rest, 5 minutes.

Once cool enough to handle, remove skin and discard. Flake salmon into bite-sized pieces.

While salmon cooks and cools, continue recipe.

Trim cucumbers, halve lengthwise, and cut into 1/4" half-moons. Season all over with a pinch of salt.

In a mixing bowl, combine guacamole, 2 tsp. water, a pinch of salt, and mayonnaise. Stir until smooth. Set aside.

In another mixing bowl, combine carrots, garlic sesame sauce, and 1/4 tsp. salt. Set aside.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add rice and remaining garlic salt to hot pan. Stir occasionally until rice is heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with salmon, carrots, and cucumbers. Garnish with dressing, avocado aioli, and sesame seeds. Bon appétit!