Savor crispy salmon, spicy mayo, kimchi, avocado, and crisp garlic atop golden rice for a flavor-packed bowl.
# Components:
→ Salmon
01 - 2 salmon fillets (approximately 5 ounces each), skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon 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 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 sprinkle both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down and cook for 4 to 5 minutes until the skin is crispy. Flip and cook an additional 2 to 3 minutes until cooked through. Remove from skillet and allow to rest.
03 - Using the same skillet, add sliced garlic and sauté for about 1 minute until golden and crisp. Transfer garlic to a paper towel to drain.
04 - Wipe the skillet clean and add a little extra oil if needed. Spread the cold rice evenly in the pan and 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 the crispy rice between two bowls. Top with salmon broken into large chunks, kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo over the bowl and garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Present immediately for optimal crispiness and flavor.
