A vibrant bowl with crispy salmon, fluffy rice, spicy mayo, and tangy kimchi for irresistible taste.
# Components:
→ 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, preferably chilled
→ 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)
# Method steps:
01 - Pat salmon fillets dry using paper towels, 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 fillets skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip the fillets and continue cooking for an additional 2 to 3 minutes until just cooked through. Transfer to a plate and allow to rest.
03 - In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove garlic chips and drain on a paper towel.
04 - Wipe the skillet clean; add a dash of oil if necessary. Spread chilled rice in an even layer, pressing down slightly. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom is golden and crisp.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth and well combined.
06 - Divide crispy rice between two bowls. Top each portion with broken salmon chunks, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo then garnish with crispy garlic chips, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately for best texture and flavor.
