Prepare rice. Hold warm until needed. Mix salmon with kimchi,
hold under refrigeration until needed.
Sauté 3 oz. peppers, 1 oz. carrots, and 1 oz. tofu
in 1 Tbsp. canola oil to slightly soften, set aside.
Fry 1 egg. Place 1 cup of rice in a bowl. Lay vegetables
over one half of the rice. Lay salmon and kimchi over
the other half. Top with fried egg. Drizzle with
1 tsp. soy sauce. Garnish with cilantro and sesame seeds. Serve.