Golden salmon with crispy rice, spicy mayo, kimchi, cucumber, and avocado for a truly vibrant bowl.
# Components:
→ Salmon
01 - 2 salmon fillets, skin-on (each around 5 ounces)
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 or leftover)
→ 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 thoroughly. Season both sides with salt and black pepper for even flavor distribution.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip and cook for another 2 to 3 minutes until the salmon is just cooked through. Transfer to a plate and let rest briefly.
03 - In the same skillet, add the sliced garlic and sauté for about 1 minute until golden and crisp. Remove garlic and drain on a paper towel.
04 - Wipe the skillet clean and add a touch more oil if necessary. Spread cold rice in an even layer, pressing down slightly. Cook over medium-high heat, undisturbed, for 5 to 7 minutes until the bottom becomes golden and crispy.
05 - While rice is crisping, combine mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small bowl. Whisk until smooth.
06 - Divide crispy rice between two individual bowls. Top each portion with salmon broken into large chunks, chopped kimchi, cucumber, sliced avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, sesame seeds, and nori strips as desired.
07 - Present bowls immediately while ingredients remain fresh and textures crisp.
