Crispy salmon, golden rice, spicy mayo and fresh toppings come together in a colorful, flavor-packed Asian-style bowl.
# What you'll need:
→ Seafood Preparation
01 - 2 salmon fillets (about 5.3 oz each), skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon vegetable oil
→ Rice Base
05 - 2 cups cooked short-grain white rice, cold or leftover
→ Spicy Mayo Sauce
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 & Garnishes
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)
# Method:
01 - Pat salmon fillets dry and season both sides 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 and continue cooking for 2 to 3 minutes until salmon is cooked through. Transfer to a plate and allow to rest.
03 - In the same skillet, add sliced garlic and sauté for about 1 minute until golden and crisp. Remove from skillet and drain on paper towel.
04 - Wipe skillet clean and add a small amount of oil if necessary. Spread cooked rice evenly and gently press down. Cook undisturbed over medium-high heat for 5 to 7 minutes, until the bottom is golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
06 - Divide crispy rice between two bowls. Top with salmon, broken into large chunks, kimchi, cucumber slices, avocado, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Present bowls while salmon and rice remain warm for best texture.
