Crispy salmon, fluffy rice, spicy mayo, tangy kimchi, and savory garlic unite in a punchy bowl.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets (approximately 5 oz each), skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly 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 other hot sauce
08 - 1 teaspoon freshly squeezed 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 ripe avocado, sliced
14 - 2 tablespoons scallions, finely chopped
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips (optional)
# How to make it:
01 - Pat salmon fillets thoroughly dry and season both sides evenly with salt and 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 skin is deeply crisp. Flip and cook 2 to 3 minutes more, just until salmon is cooked through. Transfer fillets to a plate to rest.
03 - In the same skillet, add sliced garlic and sauté until golden and fragrant, approximately 1 minute. Remove garlic and drain on a paper towel.
04 - Wipe the skillet clean and add a small amount of vegetable oil if needed. Spread cold rice evenly, pressing to create a compact layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the underside is golden and crispy.
05 - Whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until well combined.
06 - Divide crispy rice into two bowls. Break salmon into large chunks on top of the rice. Arrange kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Present bowls immediately while warm.
