Crispy salmon, golden rice, spicy mayo, kimchi, and fresh toppings unite for a vibrant, satisfying bowl.
# Components:
→ Salmon
01 - 2 salmon fillets (approximately 5 oz 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 (preferably 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)
# Method:
01 - Pat salmon fillets dry with a paper towel and season both sides evenly with salt and pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Position salmon fillets skin-side down and cook for 4 to 5 minutes until the skin is crisp. Turn fillets and cook for an additional 2 to 3 minutes until just opaque. Transfer salmon to a plate to rest.
03 - Add sliced garlic to the same skillet and sauté for about 1 minute until golden and fragrant. Remove promptly and drain on a paper towel.
04 - Wipe out the skillet and add a little extra oil if necessary. Press cold rice evenly into the pan and cook undisturbed over medium-high heat for 5 to 7 minutes until a golden, crispy crust forms on the bottom.
05 - Combine mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small mixing bowl and whisk until smooth.
06 - Divide crispy rice between two bowls. Top each with large pieces of salmon, kimchi, cucumber, avocado, and scallions. Drizzle generously with spicy mayo.
07 - Scatter crispy garlic and toasted sesame seeds over each bowl. Add nori strips if desired. Serve immediately.
