Crispy salmon and golden rice meet spicy mayo, kimchi, and fresh veggies for a flavorful bowl with crunch and zest.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets, skin-on (approximately 5 oz 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 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 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)
# Directions:
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 fillets skin-side down and cook for 4 to 5 minutes until skin is crispy. Flip fillets and cook for an additional 2 to 3 minutes, just until salmon is cooked through. Transfer to a plate and let rest.
03 - In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove garlic and drain on a paper towel.
04 - Wipe the skillet clean and add a touch more oil if necessary. Add cold rice, pressing down to form an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom is golden and crisp.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil.
06 - Divide crispy rice into two bowls. Top with salmon broken into large chunks, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo.
07 - Finish with crispy garlic, toasted sesame seeds, and nori strips if using. Serve immediately.
