Flaky salmon, spicy mayo, kimchi, and crisp rice unite in a flavorful Asian-inspired bowl for any occasion.
# What You'll Need:
→ 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, preferably chilled
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or other hot sauce
08 - 1 teaspoon fresh 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 and season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes until the skin is crispy. Flip the fillets and cook for an additional 2 to 3 minutes until just cooked through. Transfer the salmon to a plate to rest.
03 - In the same skillet, add garlic slices and sauté for about 1 minute until golden and crisp. Remove the garlic and drain on paper towel.
04 - Wipe the skillet clean. Add a small amount of oil if necessary. Add the cold rice and press down gently to form an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes, allowing the bottom to become golden brown and crispy.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide the crispy rice between two bowls. Top each with chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo over the top. Garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve the assembled bowls immediately.
