Crispy salmon, golden rice, spicy mayo, tangy kimchi, and vibrant toppings deliver a lively, balanced meal.
# Components:
→ Salmon
01 - 2 salmon fillets, skin-on (about 5 ounces 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 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 with paper towels. Season both sides 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 for 4 to 5 minutes until skin is crisp. Flip and cook an additional 2 to 3 minutes until cooked through. Transfer to a plate and allow to rest.
03 - Add sliced garlic to the same skillet and sauté for about 1 minute until golden and crisp. Remove and drain on a paper towel.
04 - Wipe the skillet clean. Add a touch more oil if needed. Add cold rice and press into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom becomes golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide the crispy rice between two serving bowls. Top with salmon broken into large chunks, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while warm.
