Crispy salmon and fluffy rice layered with spicy mayo, kimchi, garlic, fresh vegetables, and bold toppings.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets (approximately 5 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, cold or leftover preferred
→ 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)
# Method Steps:
01 - Blot salmon fillets dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high. Position fillets skin-side down; cook without moving for 4 to 5 minutes, until the skin is crisp and golden. Turn fillets and cook 2 to 3 minutes more, until salmon is just cooked through. Transfer to plate and allow to rest.
03 - Add garlic slices to the same skillet and sauté for about 1 minute until deeply golden and crisp. Remove with a slotted spoon and drain on paper towel.
04 - Wipe out the skillet and add a touch more oil if needed. Distribute cold rice into the pan, pressing to an even layer, and let cook undisturbed for 5 to 7 minutes until the underside develops a crisp, golden crust.
05 - Combine mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small bowl. Mix until smooth and creamy.
06 - Portion crispy rice into two bowls. Top each with chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo, then garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately, ensuring all toppings remain fresh and vibrant.
