Crispy salmon, fluffy rice, spicy mayo, and kimchi combine for a vibrant, flavorful bowl.
# Components:
→ Salmon Fillets
01 - 2 salmon fillets, skin-on, approximately 5 ounces each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon vegetable oil
→ Rice Base
05 - 2 cups cooked short-grain white rice, preferably cold or leftover
→ Spicy Mayo Sauce
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or other hot sauce
08 - 1 teaspoon lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings and Additions
10 - 1/2 cup kimchi, roughly chopped
11 - 2 cloves garlic, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 avocado, sliced
14 - 2 tablespoons scallions, finely chopped
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips (optional)
# Method:
01 - Pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes until skin is crispy. Flip and continue cooking for 2 to 3 minutes until the flesh is just cooked through. Transfer to a plate and allow to rest.
03 - In the same skillet, sauté garlic slices over medium heat until golden and crisp, about 1 minute. Remove garlic and drain on paper towel.
04 - Wipe the skillet clean and add a small amount of oil if needed. Add cold rice and press down to form an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes, until the bottom is golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice evenly between two bowls. Break salmon into large chunks and arrange on top. Add kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and optional nori strips.
07 - Serve immediately for best flavor and texture.
