Golden rice, crisp salmon, spicy mayo, and tangy kimchi unite in a lively, texture-rich Asian fusion bowl.
# Components:
→ Salmon
01 - 2 salmon fillets (about 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 (leftover or cold preferred)
→ 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 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 dry the salmon fillets and season both sides with salt and black pepper.
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 skin is crisp. Flip and continue cooking for 2 to 3 minutes until just cooked through. Transfer salmon to a plate and allow to rest.
03 - Using the same skillet, add 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, if necessary, add a small amount of oil. Spread cold rice evenly and press down with a spatula. Cook over medium-high heat for 5 to 7 minutes without stirring until the bottom is golden and crisp.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide the crispy rice into two portions. Top each with flaked salmon, chopped kimchi, cucumber slices, avocado, and scallions. Drizzle with spicy mayo, then garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while warm.
