Crispy salmon, golden rice, spicy mayo, kimchi, and fresh garnishes come together for a flavorful fusion bowl.
# Components:
→ Salmon
01 - 2 salmon fillets (approximately 5.3 ounces each), skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon vegetable oil
→ Rice
05 - 2 cups cooked short-grain white rice, cold or leftover preferred
→ 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 the salmon fillets dry with paper towels. Season both sides evenly 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 4–5 minutes, allowing the skin to become crispy. Flip the fillets and cook an additional 2–3 minutes until just cooked through. Transfer salmon to a plate and let rest briefly.
03 - In the same skillet, add sliced garlic. Sauté for about 1 minute until golden and crisp. Remove garlic and drain on a paper towel.
04 - Wipe out the skillet and add more oil if needed. Add cold rice, pressing into an even layer. Cook undisturbed over medium-high heat for 5–7 minutes until the bottom is golden and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice between two serving bowls. Top with chunks of salmon, chopped kimchi, cucumber slices, avocado slices, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while warm for optimal texture and flavor.
