Crispy salmon and rice paired with spicy mayo, kimchi, and fresh toppings for a vibrant, tasty meal.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets (approximately 5 ounces each), skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon vegetable oil
→ Rice
05 - 2 cups cooked short-grain white rice (cold or leftover preferred)
→ Spicy Mayo
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 & 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 the salmon fillets dry with paper towel. Season both sides evenly with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until skin is crisp. Flip each fillet and continue cooking for 2 to 3 minutes until just cooked through. Transfer to a plate and rest.
03 - In the same skillet, add garlic slices and sauté for about 1 minute until golden and crisp. Remove and drain on a paper towel.
04 - Wipe skillet clean and add a touch more oil if needed. Add cold white rice, pressing down to create an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes or until the bottom is golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until fully combined.
06 - Divide crispy rice between two serving bowls. Top with salmon (broken into large chunks), kimchi, cucumber slices, avocado, and scallions. Drizzle spicy mayo sauce over contents. Garnish with fried garlic, toasted sesame seeds, and nori strips if desired.
07 - Present bowls immediately while salmon and rice remain crisp.
