Crispy salmon and golden rice unite with spicy mayo, kimchi, avocado, and scallions for a vibrant bowl of flavors.
# Components:
→ Salmon
01 - 2 salmon fillets (about 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, 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 and 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 and season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes until the skin is crispy. Flip and cook for an additional 2 to 3 minutes until just cooked through. Transfer to a plate to rest.
03 - In the same skillet, sauté sliced garlic for about 1 minute until golden and crisp. Remove garlic and drain on a paper towel.
04 - Wipe the skillet clean and add a touch more oil if needed. Spread rice evenly in the skillet and press down. Cook over medium-high heat for 5 to 7 minutes without stirring, until the bottom is golden and crispy.
05 - Whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small mixing bowl until smooth.
06 - Divide crispy rice between two bowls. Top each bowl with large salmon chunks, kimchi, cucumber slices, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while ingredients are hot and fresh.
