Crispy salmon tops golden rice with spicy mayo, fresh kimchi, cucumber, avocado, and savory garlic.
# What You Need:
→ Salmon
01 - 2 salmon fillets (approximately 5.3 ounces each), skin-on
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 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 salmon fillets dry. 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 to 5 minutes until skin is crisp. Flip and sear for an additional 2 to 3 minutes until salmon is cooked through. Transfer to a plate to rest.
03 - In the same skillet, add garlic slices. Sauté for approximately 1 minute until golden brown and crisp. Remove and drain on a paper towel.
04 - Wipe skillet clean and add a small amount of oil if necessary. Add cold rice and press into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the underside is golden and crispy.
05 - Whisk mayonnaise, Sriracha, lime juice, and toasted sesame oil together in a small bowl until well combined.
06 - Divide crispy rice between two bowls. Top with salmon, broken into large chunks, kimchi, cucumber, avocado, and scallions.
07 - Drizzle with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if desired. Serve immediately.
