In large skillet set over medium-high heat, add oil. Add rice, the scallion whites and garlic. Cook, stirring frequently, for 3 minutes or until coated.
Add egg; cook, stirring frequently, for 2 to 3 minutes or until egg is scrambled and soft curds have started to form.
Stir in salmon, kimchi, gochujang and soy sauce. Cook, stirring frequently, for 2 minutes or until heated through.
Divide rice and salmon mixture among 2 bowls. Crumble a seaweed sheet over each and garnish with scallion greens. Serve with additional seaweed sheets for scooping if desired.
For loaded bowls, top with avocado slices, drizzles of Japanese mayo and toasted sesame seeds.
Substitute leftover salmon fillet with canned salmon or chopped rotisserie chicken for variation.