Enjoy crispy salmon, golden rice, creamy spicy mayo, and fresh toppings in every balanced mouthful.
# Components:
→ Salmon Preparation
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 Base
05 - 2 cups cooked short-grain white rice, cold or leftover
→ Spicy Mayo Sauce
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or other hot chili sauce
08 - 1 teaspoon freshly squeezed lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Garnishes
10 - 1/2 cup kimchi, roughly chopped
11 - 2 garlic cloves, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 avocado, sliced
14 - 2 tablespoons finely chopped scallions
15 - 1 tablespoon toasted sesame seeds
16 - 1 nori sheet, cut into thin strips (optional)
# Directions:
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. Add salmon fillets skin-side down and cook for 4 to 5 minutes until the skin is golden and crisp. Flip and cook another 2 to 3 minutes until the salmon is cooked through. Transfer to a plate and let rest.
03 - Using the same skillet, add garlic slices and sauté for about 1 minute until golden and crisp. Remove the garlic and let drain on a paper towel.
04 - Wipe the skillet clean. Add a small amount of oil if necessary, then add cold cooked 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, thoroughly 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 generously with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips if using.
07 - Serve the assembled bowls immediately while the rice and salmon are warm.
