Rinse rice thoroughly under cold water until water runs clear. Cook rice according to package directions, typically 1 cup rice to 1.5 cups water, either on the stovetop or in a rice cooker. Set aside once cooked.

In a small bowl, whisk together miso paste, gochujang, soy sauce, mirin, brown sugar, grated ginger, minced garlic, and sesame oil until smooth. This is your Miso-Gochujang glaze.

Pat salmon fillets dry with a paper towel. Place salmon in a shallow dish and generously brush the Miso-Gochujang glaze over both sides of the salmon. Let marinate for 10-15 minutes at room temperature, or refrigerate for up to 2 hours.

Preheat your oven broiler to high, or heat a non-stick pan over medium-high heat with a drizzle of oil. If pan-frying, cook salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 3-5 minutes, or until cooked through and flaky. If broiling, place salmon on a foil-lined baking sheet and broil for 7-10 minutes, depending on thickness, until cooked through and lightly caramelized. Watch carefully to prevent burning.

While salmon cooks, prepare the Sriracha Mayo. In a small bowl, mix mayonnaise with sriracha until well combined. Adjust sriracha to your preferred spice level.

To assemble, divide sticky rice among serving bowls. Top each with a piece of glazed salmon and a spoonful of kimchi. Drizzle with Sriracha Mayo. Garnish with sliced green onions and sesame seeds before serving hot.