Crispy salmon pairs with spicy mayo, kimchi, rice, avocado, and nori for a vibrant Asian-inspired bowl.
# Components:
→ Salmon
01 - 2 skin-on salmon fillets (approximately 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, preferably cold
→ 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 and 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)
# Preparation Steps:
01 - Pat the salmon fillets dry using paper towels. Sprinkle both sides evenly with salt and black pepper.
02 - Pour vegetable oil into a non-stick skillet and heat over medium-high. Place salmon fillets, skin-side down, and cook for 4 to 5 minutes until the skin is golden and crisp. Flip and continue cooking for 2 to 3 minutes until fish is just cooked through. Transfer cooked salmon to a plate and let rest briefly.
03 - Using the same skillet, add sliced garlic. Sauté for about 1 minute until golden and fragrant. Remove and drain on paper towel.
04 - Wipe skillet clean and add additional oil if necessary. Add cold rice in an even layer, pressing down lightly. Cook over medium-high heat, undisturbed, for 5 to 7 minutes until the bottom is golden and crispy.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide the crispy rice between two bowls. Top each with chunks of cooked salmon, kimchi, cucumber, avocado, and scallions. Drizzle generously with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Present immediately and enjoy while warm.
