Crispy salmon paired with spicy mayo, kimchi, avocado, and fluffy rice for bold, balanced flavors.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets (about 5 ounces each), skin on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon vegetable oil
→ Rice
05 - 2 cups cooked short-grain white rice, cold or leftover preferred
→ 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)
# Step-by-Step Guide:
01 - Pat the salmon fillets dry, then season both sides evenly with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin side down; cook 4–5 minutes until the skin is crisp. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate and allow to rest.
03 - Using the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
04 - Wipe skillet clean and add a touch more oil if needed. Add cold cooked rice, pressing down evenly. Cook undisturbed over medium-high heat for 5–7 minutes until the bottom is golden and crispy.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice between two bowls. Top with salmon broken into large chunks, kimchi, cucumber, avocado, and chopped scallions. Drizzle with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while salmon and rice are hot.
