Crispy salmon meets fluffy rice, spicy mayo, and vibrant toppings in a balanced, Asian-inspired bowl.
# Components:
→ Salmon
01 - 2 skin-on salmon fillets (each about 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 leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or 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 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 sear for 4 to 5 minutes until the skin is crisp. Turn fillets and continue cooking for 2 to 3 minutes until just cooked through. Transfer salmon to a plate and allow to rest.
03 - Add sliced garlic to the same skillet and sauté until golden and crisp, about 1 minute. Remove garlic and drain on a paper towel.
04 - Wipe skillet clean and add a small drizzle of oil if necessary. Spread cold rice evenly in the skillet and press down lightly. Cook undisturbed over medium-high heat for 5 to 7 minutes until the underside becomes golden and crisp.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until fully blended.
06 - Divide crispy rice between two bowls. Top each with large chunks of salmon, chopped kimchi, cucumber, avocado slices, and scallions. Drizzle the spicy mayo over and garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while warm.
