Crispy salmon and golden rice combine with spicy mayo, kimchi, and fresh vegetables for a flavor-packed bowl.
# Components:
→ Salmon
01 - 2 salmon fillets (approximately 5 ounces each), skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon vegetable oil
→ Rice
05 - 2 cups cooked short-grain white rice, chilled
→ 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)
# Directions:
01 - Pat the salmon fillets dry and 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 the skin is crisp. Flip and continue cooking for another 2 to 3 minutes until just cooked through. Transfer salmon to a plate and allow to rest.
03 - Add garlic slices to the same skillet and sauté until golden and crisp, about 1 minute. Remove garlic and drain on paper towel.
04 - Wipe out the skillet and add a touch more oil if needed. Spread the chilled rice in an even layer and press gently. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom becomes golden and crispy.
05 - Whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small bowl until smooth.
06 - Divide the crispy rice between two bowls. Top with large chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while warm to best enjoy the textures and flavors.
