Crispy salmon, golden rice, spicy mayo, and kimchi combine for a vibrant, satisfying bowl packed with flavor.
# What you need:
→ Salmon
01 - 2 salmon fillets, skin-on (about 5.3 oz each)
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, cold or leftover
→ 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 - Dry the salmon fillets thoroughly and season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes until the skin becomes crispy. Flip and cook an additional 2 to 3 minutes until the fish is just cooked through. Transfer to a plate and set aside to rest.
03 - In the same skillet, add sliced garlic and sauté for about 1 minute until golden and crispy. Remove and set on paper towel to drain.
04 - Wipe the skillet clean and add a little more oil if needed. Add cold cooked rice and press it into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom forms a golden, crispy crust.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice between two bowls. Top each serving with chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo over the top. Garnish with crispy garlic, toasted sesame seeds, and nori strips, if desired.
07 - Present the bowl while warm for maximum crunch and flavor contrast.
