Crispy salmon served over golden rice with spicy mayo, kimchi, avocado, cucumber, and savory garnishes.
# What You’ll Need:
→ Salmon
01 - 2 salmon fillets with skin, approximately 5 ounces each
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 leftover and cold
→ 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 & 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)
# How-To:
01 - Pat the salmon fillets dry and season evenly with salt and black pepper on both sides.
02 - Heat vegetable oil in a non-stick skillet over medium-high. Place salmon fillets skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip, cooking an additional 2 to 3 minutes until cooked through. Transfer salmon to a plate and allow it to rest.
03 - Add sliced garlic to the same skillet and sauté for about 1 minute until golden and fragrant. Remove garlic and drain on paper towel.
04 - Wipe out the skillet as needed and add a touch more oil. Spread the cold rice into an even layer. Cook over medium-high without stirring for 5 to 7 minutes until the bottom turns golden and crispy.
05 - Whisk mayonnaise, Sriracha, lime juice, and toasted sesame oil in a small bowl until thoroughly combined.
06 - Divide crispy rice between two serving bowls. Break salmon into large pieces and arrange on top, followed by kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while ingredients remain warm and crisp.
