Crispy-skinned salmon, golden rice, spicy mayo, and vibrant toppings create a delicious and satisfying bowl.
# What you'll need:
→ Salmon
01 - 2 salmon fillets, skin-on (approximately 5 oz each)
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, cold or leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or preferred hot sauce
08 - 1 teaspoon fresh lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Additions
10 - 1/2 cup chopped kimchi
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 sheet nori, cut into strips (optional)
# Method:
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 salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip fillets and cook an additional 2 to 3 minutes until just cooked through. Transfer to a plate and allow to rest.
03 - Add garlic slices to the same skillet and sauté for about 1 minute, stirring frequently, until golden and crisp. Remove garlic and drain on a paper towel.
04 - Wipe skillet clean. If needed, add a touch more oil. Add cold rice to the skillet, pressing down to create an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes, until the bottom is golden and crispy.
05 - While rice crisps, whisk mayonnaise, Sriracha, lime juice, and toasted sesame oil together in a small mixing bowl.
06 - Divide crispy rice between two serving bowls. Top with salmon (broken into large chunks), kimchi, cucumber, avocado slices, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if using.
07 - Serve immediately while components are freshly cooked and crisp.
