Crispy salmon, golden rice, spicy mayo, and kimchi come together for a satisfying Asian-inspired bowl.
# Components:
→ Salmon
01 - 2 salmon fillets (about 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 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 thoroughly dry, then season on both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place fillets skin-side down and sear for 4 to 5 minutes until skin becomes deeply golden and crisp. Flip and cook the flesh side for an additional 2 to 3 minutes until just cooked through. Transfer fillets to a plate and allow them to rest briefly.
03 - In the same skillet, add garlic slices and sauté for about 1 minute until fragrant and golden. Remove promptly and drain on a paper towel.
04 - Wipe skillet clean. Add a dash more oil if required, then evenly spread cold cooked rice into the pan, pressing to create an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until underside is golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice into two serving bowls. Top with salmon chunks, chopped kimchi, sliced cucumber, avocado, and scallions. Drizzle with prepared spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately for optimal crispness and freshness.
