Crispy salmon, golden rice, spicy mayo, kimchi, and fresh toppings create a vibrant, satisfying bowl.
# What you'll need:
→ Salmon
01 - 2 salmon fillets (approximately 5.3 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, preferably cold or leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or alternative hot sauce
08 - 1 teaspoon freshly squeezed 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 paper towel and season evenly on both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange salmon fillets skin-side down and cook for 4 to 5 minutes until the skin crisps. Flip the fillets and continue cooking for 2 to 3 minutes until the flesh is just cooked through. Transfer the fish to a plate and let rest.
03 - In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on a paper towel.
04 - Wipe the skillet clean, add a touch more vegetable oil if necessary. Spread cold rice evenly, pressing down with a spatula to form a single layer. Cook undisturbed over medium-high heat for 5 to 7 minutes, allowing the bottom to become golden and crispy.
05 - In a small mixing bowl, whisk mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth and well combined.
06 - Divide crispy rice between two serving bowls. Top with rested salmon (break into large chunks), kimchi, cucumber, avocado, and chopped scallions. Drizzle with spicy mayo.
07 - Finish with crispy garlic, sesame seeds, and nori strips if desired. Serve immediately.
