Flaky salmon with crispy rice, tangy kimchi, and spicy mayo delivers vibrant flavor and delightful textures.
# Components:
→ Salmon
01 - 2 skin-on salmon fillets (approximately 5 ounces each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon vegetable oil
→ Rice
05 - 2 cups cooked short-grain white rice, cold or leftover
→ 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 garlic cloves, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 ripe 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 the salmon fillets dry using paper towels and season both sides evenly with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place fillets skin-side down and cook for 4 to 5 minutes until the skin turns crisp. Flip and continue to cook for 2 to 3 minutes until salmon is just cooked through. Transfer to a plate and allow to rest.
03 - Using the same skillet, add garlic slices and sauté for about 1 minute until fragrant and golden. Remove and transfer to paper towel to drain excess oil.
04 - Wipe skillet clean and add a dash of oil if needed. Spread cold rice in an even layer, pressing down lightly. Cook undisturbed over medium-high heat for 5 to 7 minutes, allowing the bottom to become golden and crisp.
05 - Combine mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small bowl. Whisk until fully blended and smooth.
06 - Divide crispy rice equally between two bowls. Top each portion with large chunks of salmon, kimchi, cucumber slices, avocado segments, and chopped scallions. Drizzle spicy mayo generously over the top.
07 - Finish with crispy garlic, toasted sesame seeds, and nori strips if desired. Serve immediately.
