Crispy salmon paired with golden rice, kimchi, spicy mayo, avocado, and vibrant fresh toppings.
# Components:
→ Salmon
01 - 2 salmon fillets, skin-on (about 5 ounces each)
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, preferably cold or leftover
→ 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 the 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 fillets skin-side down and sear for 4 to 5 minutes until the skin is crisp. Flip and continue cooking for 2 to 3 minutes until flesh is just opaque. Transfer salmon to a plate and set aside.
03 - Add sliced garlic to the same skillet and sauté until golden and aromatic, about 1 minute. Remove to a paper towel to drain.
04 - Wipe the skillet clean. Add a small amount of vegetable oil if needed. Spread cold cooked rice into an even layer. Toast undisturbed over medium-high heat for 5 to 7 minutes until the underside is crisp and golden.
05 - Whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small mixing bowl until smooth.
06 - Divide crispy rice evenly into two bowls. Top each with chunks of salmon, chopped kimchi, cucumber slices, avocado, and scallions. Drizzle generously with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while warm to preserve the crisp textures.
