Crispy salmon, fluffy rice, spicy mayo, and tangy kimchi combine for a bold, satisfying Asian-inspired bowl.
# Ingredient List:
→ 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, 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, 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 dry with paper towels. Season evenly on both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange salmon fillets skin-side down and sear for 4 to 5 minutes until skin is crisp. Flip and continue cooking for 2 to 3 minutes until just cooked through. Transfer salmon to a plate and allow to rest.
03 - Using the same skillet, add garlic slices and sauté for about 1 minute until golden and crisp. Remove and drain on paper towels.
04 - Wipe the skillet clean and add additional oil if necessary. Add cold rice, pressing into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until bottom 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 between two bowls. Top with large chunked salmon, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while warm for optimal texture and flavor.
