Bring a small pot with rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

Trim cucumber and cut into thin rounds. Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.

In a mixing bowl, combine cucumber, matchstick carrots, Fresno rounds (to taste), green portions of green onions, and 2 tsp. olive oil. Season with 1/4 tsp. salt and 1/4 tsp. pepper and stir.

In another mixing bowl, combine mayonnaise, ponzu sauce, white portions of green onions (to taste), and minced Fresno (to taste).

Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, flesh-side down, to hot pan, and cook until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner. Transfer salmon to a plate. Remove skin (if necessary) and use a fork to flake salmon into bite-sized pieces.

Scoop rice into a bowl and top with salad and salmon. Spoon ponzu dressing over entire bowl, or serve on the side, and sprinkle dish with crispy onions.