Enjoy savory salmon, crispy rice, spicy mayo, and fresh vegetables in a vibrant Asian-style bowl.
# Components:
→ Salmon
01 - 2 salmon fillets, skin-on (each about 5 oz)
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, cold or leftover
→ 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 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 thin strips (optional)
# Preparation Steps:
01 - Gently pat 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 the salmon fillets skin-side down. Cook for 4 to 5 minutes until skin is crisp. Flip and cook 2 to 3 minutes until flesh is just cooked through. Transfer to a plate and allow to rest briefly.
03 - Add garlic slices to the same skillet and sauté on medium-high heat for about 1 minute until golden and crisp. Remove and drain on a paper towel.
04 - Wipe skillet clean and add a little extra oil if needed. Spread cold cooked rice evenly and press down. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom is golden brown and crispy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Evenly divide crispy rice between two serving bowls. Top each with salmon fillet broken into chunks, kimchi, cucumber slices, avocado, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and optional nori strips.
07 - Present bowls immediately for the best flavor and texture.
