Crispy salmon pairs with golden rice, spicy mayo, kimchi, and fresh veggies for a vibrant bowl.
# Components:
→ 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, 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 and Additions
10 - 1/2 cup kimchi, roughly chopped
11 - 2 garlic cloves, 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, sliced into strips (optional)
# Directions:
01 - Pat salmon fillets dry. 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 cook for 2 to 3 minutes until salmon is opaque and just cooked through. Set aside to rest.
03 - In the same skillet, sauté garlic slices until golden and fragrant, about 1 minute. Transfer to a paper towel to drain.
04 - Wipe skillet clean and add additional oil if necessary. Spread cold cooked rice evenly and press down. Cook undisturbed over medium-high heat for 5 to 7 minutes until the base is golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and sesame oil until fully combined.
06 - Divide crispy rice between two bowls. Top with seared salmon broken into large chunks, kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo generously over ingredients.
07 - Garnish bowls with crispy garlic, toasted sesame seeds, and nori strips if desired. Serve immediately.
