Salmon, crispy rice, spicy mayo, and tangy kimchi unite in a vibrant bowl full of flavors and textures.
# Components:
→ Salmon
01 - 2 salmon fillets (approximately 5.3 oz 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 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 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)
# Directions:
01 - Pat salmon fillets dry with absorbent paper. Season both sides evenly with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange salmon skin-side down and sear for 4 to 5 minutes until the skin is crisp. Flip fillets and cook for an additional 2 to 3 minutes, or until salmon is just cooked through. Transfer to a plate and let rest briefly.
03 - Add garlic slices to the same skillet and sauté for approximately 1 minute, until golden and crisp. Remove and allow to drain on a paper towel.
04 - Wipe the skillet clean and add a small amount of oil if necessary. Add cold rice, pressing it into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the underside is golden and crisp.
05 - Whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small mixing bowl until smooth.
06 - Divide crispy rice evenly between two serving bowls. Top each portion with large chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle generously with spicy mayo. Garnish with crisped garlic, toasted sesame seeds, and nori strips if desired.
07 - Present bowls immediately while warm for optimal texture and flavor.
