Crispy salmon tops fluffy rice with spicy mayo, kimchi, and fresh vegetables for a balanced, flavorful meal.
# Components:
→ Salmon
01 - 2 salmon fillets, skin-on (about 5.3 ounces each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon vegetable oil
→ Rice
05 - 2 cups cooked short-grain white rice, cold or day-old preferred
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or other hot sauce
08 - 1 teaspoon freshly squeezed 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)
# Directions:
01 - Pat salmon fillets dry using paper towels. 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 the skin turns crispy. Flip fillets and continue cooking for 2 to 3 minutes until just opaque throughout. Transfer fish to a plate and allow to rest.
03 - In the same skillet, add sliced garlic and sauté for about 1 minute until golden brown and crisp. Remove garlic and drain on a paper towel.
04 - Wipe the skillet clean. Add additional oil if needed. Place cold rice in the skillet, spreading and pressing into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom layer is deeply golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth and well combined.
06 - Divide crispy rice evenly into two bowls. Top rice with salmon broken into large chunks, chopped kimchi, cucumber slices, avocado, and scallions. Drizzle spicy mayo over all ingredients.
07 - Garnish bowls with crispy garlic, toasted sesame seeds, and nori strips if using. Serve immediately.
