Flaky salmon and crispy rice paired with spicy mayo, kimchi, and fresh garnishes in a vibrant Asian-inspired 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, preferably 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)
# Directions:
01 - Pat salmon fillets dry and season evenly on 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 turns crisp. Flip and continue cooking for 2 to 3 minutes until the fish is just cooked through. Transfer salmon to a plate and let rest.
03 - In the same skillet, add garlic slices and sauté for about 1 minute until golden and crisp. Remove with a slotted spoon and drain on paper towel.
04 - Wipe the skillet clean, adding more vegetable oil if needed. Add the cold rice and press it down to form an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom is golden and crispy.
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 with salmon broken into large chunks, kimchi, sliced cucumber, avocado, and scallions. Drizzle generously with spicy mayo.
07 - Decorate with crispy garlic, toasted sesame seeds, and nori strips if desired. Serve immediately.
