Crunchy salmon and rice layered with spicy mayo, fresh vegetables, and tangy kimchi for bold flavor.
# Ingredients:
→ 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, preferably chilled
→ 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, coarsely 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 thin strips (optional)
# Directions:
01 - Pat the salmon fillets dry using paper towel, then season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until skin is crisp. Flip the salmon and continue cooking for another 2 to 3 minutes, or until just cooked through. Transfer to a plate to rest.
03 - In the same skillet, add sliced garlic and sauté until golden and crispy, approximately 1 minute. Remove garlic and drain on paper towel.
04 - Wipe the skillet clean and, if necessary, add a small amount of oil. Add the chilled rice, pressing it into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes, allowing the bottom to become golden and crisp.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and sesame oil until well combined.
06 - Divide the crispy rice between two bowls. Top each with large chunks of salmon, kimchi, cucumber slices, avocado slices, and scallions. Spoon over spicy mayo, then garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve the bowls immediately to enjoy optimal texture and flavor.
