Savor crispy salmon atop rice, spicy mayo, kimchi, avocado, and fresh toppings for a flavorful bowl.
# What You'll Need:
→ Salmon
01 - 2 skin-on salmon fillets (approximately 5.3 ounces each)
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, chilled or leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or other hot sauce
08 - 1 teaspoon fresh lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Additions
10 - 1/2 cup kimchi, coarsely chopped
11 - 2 cloves garlic, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 ripe 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 and season both sides evenly with salt and pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes until skin is crispy. Flip fillets and continue cooking for an additional 2 to 3 minutes until the flesh is opaque and cooked through. Transfer salmon to a plate and allow to rest.
03 - In the same skillet, add garlic slices and sauté for about 1 minute until golden and crisp. Remove garlic and drain on paper towel.
04 - Wipe skillet clean and add a small amount of oil if required. Press cold rice into an even layer in the skillet. Cook undisturbed over medium-high heat for 5 to 7 minutes, or until the bottom forms a golden, crispy crust.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until fully blended.
06 - Divide crispy rice between two bowls. Break rested salmon into large chunks and layer on top. Arrange kimchi, cucumber, avocado, and scallions over each serving. Drizzle generously with spicy mayo.
07 - Top each bowl with crispy garlic, toasted sesame seeds, and nori strips if desired. Serve immediately while warm.
