Crispy salmon, fluffy rice, spicy mayo, and bright toppings create a savory, balanced Asian-inspired bowl.
# Ingredient List:
→ Salmon
01 - 2 salmon fillets (approximately 5 oz 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, chilled
→ 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)
# Directions:
01 - Pat the salmon fillets dry with paper towel. Season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high. Place salmon fillets skin-side down. Cook for 4 to 5 minutes until the skin turns crisp. Flip fillets and cook for 2 to 3 minutes more, until just cooked through. Transfer to a plate and let rest.
03 - In the same skillet, add thinly sliced garlic. Sauté for about 1 minute until slices are golden and crisp. Remove and drain garlic on paper towel.
04 - Wipe out the skillet and add a small amount of oil if necessary. Spread chilled rice evenly and press gently to flatten. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom layer becomes golden and crisp.
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 serving bowls. Flake salmon into large pieces and portion over rice. Top with kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo over ingredients. Garnish bowls with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve bowls immediately to maintain optimal texture.
