Crisp salmon and golden rice with spicy mayo, kimchi, avocado, and fresh toppings for bold flavors and textures.
# What You'll Need:
→ Salmon Preparation
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 Base
05 - 2 cups cooked short-grain white rice, cold or leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or similar hot sauce
08 - 1 teaspoon fresh lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings and Garnishes
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)
# Step-by-Step:
01 - Pat salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip and sear for an additional 2 to 3 minutes until cooked through. Remove salmon and let rest on a plate.
03 - In the same skillet, add garlic slices and sauté until fragrant and golden, about 1 minute. Transfer garlic to a paper towel to drain.
04 - Wipe the skillet clean and add a small amount of oil if necessary. Add cold rice, pressing into an even layer. Cook untouched over medium-high heat for 5 to 7 minutes until the base forms a golden, crispy crust.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and sesame oil until smooth.
06 - Divide crispy rice between two bowls. Top with seared salmon broken into large chunks, kimchi, cucumber, avocado, and scallions. Drizzle generously with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while warm for optimal texture.
