Crispy salmon, fluffy rice, spicy mayo, and kimchi combine for a delicious, balanced bowl.
# What You'll Need:
→ Salmon
01 - 2 skin-on salmon fillets (about 5.3 oz each)
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
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or hot sauce
08 - 1 teaspoon lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Additions
10 - 1/2 cup roughly chopped kimchi
11 - 2 garlic cloves, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 avocado, sliced
14 - 2 tablespoons finely chopped scallions
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 4–5 minutes until skin is crispy. Flip and cook for another 2–3 minutes until the fish is just cooked through. Transfer to a plate and allow to rest.
03 - In the same skillet, add garlic slices and sauté for about 1 minute until golden and crisp. Remove and drain on a paper towel.
04 - Wipe skillet clean, add a touch more oil if necessary. Spread cold rice evenly into the skillet, pressing down to form a uniform layer. Cook undisturbed over medium-high heat for 5–7 minutes until the bottom is golden brown and crispy.
05 - While rice crisps, combine mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small mixing bowl. Whisk until well blended.
06 - Divide crispy rice between two bowls. Top each with large chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips, if desired.
07 - Serve immediately for optimal texture and flavor.
