Crispy salmon, golden rice, spicy mayo, and vibrant kimchi bring bold flavor and texture to a delicious bowl.
# Ingredient List:
→ Salmon
01 - 2 salmon fillets (about 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, preferably leftover and 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)
# Steps:
01 - Pat salmon fillets dry and season both sides 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 thoroughly crisp. Flip and sear the opposite side for 2 to 3 minutes, until salmon is just cooked through. Transfer to a plate and let rest.
03 - In the same skillet, add the sliced garlic and sauté for about 1 minute until golden and crisp. Remove garlic with a slotted spoon and drain on a paper towel.
04 - Wipe skillet clean and add a small amount of oil if necessary. Add the cold rice, spreading it evenly and pressing down to create a flat layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the base is golden and crispy.
05 - Combine mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small mixing bowl. Whisk until smooth and well blended.
06 - Divide crispy rice among two serving bowls. Top with salmon (break into large chunks), kimchi, cucumber, avocado, and chopped scallions. Drizzle generously with spicy mayo and garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve promptly while warm for optimal texture.
