Crispy salmon paired with rice, spicy mayo, and tangy kimchi creates an exciting, balanced fusion bowl.
# What you need:
→ Salmon
01 - 2 salmon fillets, approximately 5 oz 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, chilled
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or preferred hot sauce
08 - 1 teaspoon lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Additions
10 - 1/2 cup kimchi, coarsely 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)
# Steps to follow:
01 - 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 salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip and cook for an additional 2 to 3 minutes until flesh is opaque and just cooked through. Transfer salmon to a plate and allow to rest.
03 - In the same skillet, add garlic slices and sauté for approximately 1 minute until golden and crisp. Transfer garlic onto a paper towel to drain.
04 - Wipe the skillet clean if necessary and add a touch more oil. Spread cold rice in an even layer, pressing down gently. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom becomes golden and crispy.
05 - In a small mixing bowl, whisk mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide the crispy rice between two individual serving bowls. Top with salmon fillets, broken into large pieces, then layer on kimchi, cucumber, avocado slices, and scallions. Drizzle spicy mayo over assembled ingredients and garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while components remain warm and crisp.
