Crispy salmon over golden rice, spicy mayo, fresh veggies and kimchi create a vibrant, delicious fusion bowl.
# Components:
→ Salmon
01 - 2 skin-on salmon fillets (each approximately 5 ounces)
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, cold or day-old preferred
→ 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, roughly chopped
11 - 2 garlic cloves, 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)
# Method:
01 - Gently pat salmon fillets dry and sprinkle both sides evenly with salt and freshly ground black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange salmon fillets skin-side down and sear for 4 to 5 minutes, allowing the skin to become crisp. Flip fillets and cook for an additional 2 to 3 minutes until salmon is just cooked through. Transfer to a plate and rest.
03 - In the same skillet, add sliced garlic and sauté until golden and crisp, about 1 minute. Remove garlic pieces and drain on paper towel.
04 - Wipe skillet clean and add more oil if necessary. Spread cold rice into an even layer and press down gently. Cook undisturbed over medium-high heat for 5 to 7 minutes until the underside is golden brown and crisp.
05 - Combine mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small bowl. Whisk until completely smooth.
06 - Divide crispy rice between two serving bowls. Top with large chunks of salmon, chopped kimchi, cucumber slices, avocado, and scallions. Drizzle with spicy mayo, then finish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while ingredients are warm and textures remain crisp.
