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Put rice and 2 cups water in a small pot and bring to a boil over medium-high heat.
Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes.
Set covered pot aside off of the heat for 10 minutes then uncover and fluff rice with a fork.
Meanwhile, place seaweed in a large bowl and fill the bowl with cold water.
Soak until the seaweed is tender, 10 to 15 minutes depending on varieties.
Drain well, pressing down on the seaweed to remove excess liquid.
Pat dry with paper towels.
In a large bowl, whisk together vinegar, soy sauce, agave, sesame oil and chili-garlic paste.
Add seaweed and toss well.
Cover and refrigerate for at least 10 minutes to allow flavors to blend.
Sprinkle with green onions.
Heat oil in a large skillet over medium-high heat.
Sprinkle salmon with salt and cook, turning once, until browned and just barely pink in center, about 8 minutes.
Serve with rice and salad.