Crispy salmon, golden rice, spicy mayo, kimchi, and fresh veggies unite in a flavorful fusion bowl.
# What You'll Need:
→ 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 (preferably chilled and 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 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 strips (optional)
# How to Make It:
01 - Pat salmon fillets dry. Season both sides evenly 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 the skin is crisp. Flip fillets and cook another 2 to 3 minutes until just cooked through. Transfer to a plate to rest.
03 - In the same skillet, sauté garlic slices until golden and crisp, about 1 minute. Remove from heat and drain on a paper towel.
04 - Wipe the skillet clean and add a small amount of vegetable oil if needed. Spread the cold rice evenly in the pan, pressing down gently. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom layer turns golden and crispy.
05 - Whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small mixing bowl until smooth.
06 - Divide crispy rice evenly between two bowls. Top with salmon broken into large chunks, kimchi, cucumber, avocado, and scallions. Drizzle with prepared spicy mayo. Garnish with crispy garlic chips, toasted sesame seeds, and nori strips if desired.
07 - Present the bowls immediately while the rice and salmon remain hot and crisp.
