Crispy salmon tops fluffy rice with spicy mayo, kimchi, and fresh veggies for a vibrant, satisfying bowl.
# Components:
→ Salmon
01 - 2 salmon fillets (approximately 5 oz 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 or leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or preferred hot sauce
08 - 1 teaspoon lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Additions
10 - 1/2 cup kimchi, coarsely chopped
11 - 2 garlic cloves, 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)
# Preparation steps:
01 - Thoroughly pat salmon fillets dry with a paper towel; season both sides with salt and ground black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down, cook for 4 to 5 minutes until the skin turns crisp. Flip fillets and cook an additional 2 to 3 minutes, just until cooked through. Transfer to a plate and allow to rest briefly.
03 - In the same skillet, add garlic slices. Sauté until golden and crisp, about 1 minute. Remove and drain on a paper towel.
04 - Wipe skillet clean. If necessary, add a small amount of oil. Add cold cooked rice, pressing evenly in the pan. Cook undisturbed over medium-high heat for 5 to 7 minutes, until the bottom is golden-brown and crispy.
05 - Whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth and creamy.
06 - Divide crispy rice between two serving bowls. Top with salmon (break into large chunks), kimchi, cucumber, avocado, and scallions. Drizzle generously with spicy mayo. Garnish with fried garlic slices, sesame seeds, and nori strips if desired.
07 - Present bowls as soon as assembled to maintain texture and temperature.
