Spread a thin layer of Kewpie Mayo on top of each salmon fillet and press toasted sesame seeds into the mayo to create a crust.
In a mixing bowl, toss the green beans with a drizzle of oil (preferably flavored wok oil) and the garlic paste until evenly coated.
Preheat the griddle to medium heat. Place the green beans on one side and cook, tossing occasionally, until they reach your desired tenderness.
At the same time, add a little oil to the center of the griddle and place the salmon sesame-side down. Cook for 3 to 4 minutes, then flip and cook another 3 to 4 minutes until fully cooked.
On another section of the griddle, melt a small amount of butter with oil. Add the ready rice, season with salt and pepper, and toss until heated through and lightly crisped.
In a small bowl, mix together Kewpie Mayo, Sriracha, and sesame oil to make the spicy mayo.
Plate the rice, green beans, and salmon. Drizzle with spicy mayo or serve it on the side for dipping.
