Crispy salmon, rice, spicy mayo and kimchi blend for a bold, satisfying bowl packed with flavor and texture.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets, skin-on, approximately 5.3 ounces 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, 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 & 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)
# How to Make It:
01 - Pat salmon fillets dry and 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 4 to 5 minutes until the skin is crisp. Flip and cook for 2 to 3 minutes until fish is just cooked through. Transfer salmon to a plate and allow to 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 skillet clean, add a touch more oil if needed. Spread cold rice in an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom is golden and crispy.
05 - In a small bowl, whisk mayonnaise, Sriracha, lime juice, and sesame oil until smooth.
06 - Divide crispy rice into two serving bowls. Top with large chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo, then garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while hot for the best texture.
