Crispy salmon and spicy mayo meet kimchi, avocado, and rice for a vibrant, flavorful main dish.
# What you'll need:
→ Salmon
01 - 2 salmon fillets (approximately 5 ounces each), skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly 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 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 garlic cloves, 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 the salmon fillets dry, then season both sides evenly with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4 to 5 minutes, until the skin is crisp. Flip and cook an additional 2 to 3 minutes until just cooked through. Transfer the salmon to a plate to rest.
03 - In the same skillet, add the sliced garlic and sauté for about 1 minute until golden and crisp. Remove the garlic and drain on a paper towel.
04 - Wipe the skillet clean, then add a small amount of oil if needed. Add the cold rice and press down to form an even layer. Cook over medium-high heat for 5 to 7 minutes, undisturbed, 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 the crispy rice between two bowls. Top each bowl with chunks of salmon, kimchi, cucumber, avocado slices, and scallions. Drizzle generously with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while ingredients are warm and crispy.
