Crispy salmon, golden rice, spicy mayo, and fresh vegetables create satisfying flavor and texture harmony.
# Ingredient List:
→ Salmon
01 - 2 salmon fillets, skin-on (each approximately 5 ounces)
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)
# Directions:
01 - Pat salmon fillets dry and season both sides evenly with salt and black 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 golden and crispy. Flip fillets and cook for an additional 2 to 3 minutes until just cooked through. Transfer salmon to a plate and let rest.
03 - Using the same skillet, add sliced garlic and sauté for about 1 minute until golden and crisp. Remove garlic with a slotted spoon and drain on a paper towel.
04 - Wipe the skillet clean and add a small amount of oil if needed. Spread cold rice evenly in the skillet and gently press down. Cook over medium-high heat, undisturbed, for 5 to 7 minutes until the base is golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide the crispy rice between two bowls. Top each with chunks of salmon, chopped kimchi, sliced cucumber, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Present immediately while warm for optimal texture.
