Crisp salmon, golden rice, and vibrant toppings deliver flavorful contrasts with a hint of spice and freshness.
# Components:
→ Salmon Preparation
01 - 2 salmon fillets (about 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, preferably chilled
→ 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 & 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 scallions, finely chopped
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips (optional)
# Method:
01 - Pat the salmon fillets dry and season both sides evenly with salt and ground black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4 to 5 minutes until the skin turns crispy. Flip and continue cooking for 2 to 3 minutes until salmon is just cooked through. Remove from skillet and set aside to rest.
03 - In the same skillet, add garlic slices and sauté until golden brown and fragrant, about 1 minute. Transfer garlic to a paper towel to drain excess oil.
04 - Wipe the skillet clean; add a little oil if needed. Add cold rice and press down into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom develops a crispy, golden crust.
05 - While rice is crisping, combine mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small bowl. Whisk together until smooth.
06 - Divide crispy rice evenly between two serving bowls. Break salmon into large pieces and arrange on top. Add kimchi, cucumber slices, avocado, and scallions. Drizzle with spicy mayo.
07 - Top bowls with crispy garlic, sprinkle sesame seeds, and add nori strips if desired. Serve immediately.
