Crunchy salmon and rice paired with spicy mayo, kimchi, and fresh veggies create a dynamic flavor-packed bowl.
# What you'll need:
→ Salmon
01 - 2 salmon fillets (approximately 5 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
→ 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 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 evenly with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip fillets and continue cooking for another 2 to 3 minutes or until the flesh is just cooked through. Transfer to a plate and let rest.
03 - In the same skillet, add garlic slices and sauté until golden and crisp, approximately 1 minute. Remove with a slotted spoon and drain on paper towel.
04 - Wipe the skillet clean. If needed, add a small amount of oil. Spread cold rice in an even layer, pressing gently. Cook undisturbed over medium-high heat for 5 to 7 minutes until the base is golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice between two bowls. Top with torn salmon pieces, kimchi, cucumber slices, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve promptly for optimal texture and flavor.
