Savor crispy salmon, crunchy rice, spicy mayo, and tangy kimchi in a vibrant Asian-style 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 freshly 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 hot sauce
08 - 1 teaspoon freshly squeezed 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 medium avocado, sliced
14 - 2 tablespoons scallions, finely chopped
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into thin strips (optional)
# Method:
01 - Pat salmon fillets dry with paper towels. Season both sides evenly 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 undisturbed for 4 to 5 minutes until skin is deeply golden and crisp. Flip the fillets and cook for an additional 2 to 3 minutes until salmon is just cooked through. Transfer salmon to a plate and allow to rest.
03 - Add sliced garlic to the same skillet. Sauté over medium heat until golden and crisp, about 1 minute. Remove garlic and drain on paper towels.
04 - Wipe skillet clean and add a small amount of oil if necessary. Spread cold rice evenly into the skillet, pressing down gently to form a compact layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the underside is golden brown and crispy.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and sesame oil until smooth and combined.
06 - Divide crispy rice between two serving bowls. Break salmon into large chunks and arrange on top. Add chopped kimchi, cucumber slices, avocado slices, and chopped scallions. Drizzle with spicy mayo. Garnish with crispy garlic, sesame seeds, and nori strips as desired.
07 - Serve immediately while salmon and rice remain crisp.
