Crispy salmon served on golden rice with spicy mayo, kimchi, garlic, and crunchy toppings for balanced flavors.
# Components:
→ Salmon Preparation
01 - 2 salmon fillets, skin-on (approximately 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon vegetable oil
→ Rice Base
05 - 2 cups cooked short-grain white rice, preferably chilled
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or hot sauce
08 - 1 teaspoon freshly squeezed lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings and Garnishes
10 - 1/2 cup kimchi, roughly chopped
11 - 2 cloves garlic, 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 thin strips (optional)
# Method:
01 - Blot salmon fillets dry with paper towels and evenly season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook undisturbed for 4 to 5 minutes until skin is crisp. Flip fillets and cook another 2 to 3 minutes until salmon is just cooked through. Transfer to a plate and let rest.
03 - Add sliced garlic to the same skillet and sauté until golden brown and fragrant, about 1 minute. Remove garlic and drain on a paper towel.
04 - Clean out the skillet and add a touch more oil if necessary. Spread cold rice evenly in the pan, pressing down gently. Cook over medium-high heat, undisturbed, for 5 to 7 minutes until the bottom is golden and crisp.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice into two bowls. Top each with large chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle generously with spicy mayo and garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while warm.
