Golden rice, salmon, spicy mayo, kimchi, and fresh veggies layered for a vibrant, hearty meal.
# Ingredient List:
→ Salmon
01 - 2 skin-on salmon fillets (approximately 5 oz 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 cold or leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon sriracha or 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)
# Steps:
01 - Pat the salmon fillets dry and season evenly on 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 for 4 to 5 minutes until the skin is crisp. Flip fillets and continue cooking for another 2 to 3 minutes, ensuring salmon is just cooked through. Transfer to a plate and allow to rest.
03 - In the same skillet, add sliced garlic and sauté for about 1 minute until golden and crisp. Remove and drain excess oil on a paper towel.
04 - Wipe the skillet clean and add a small amount of oil if required. Dispense cold rice into the skillet, pressing it into an even layer. 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 together mayonnaise, sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice among two bowls. Top each bowl with large chunks of cooked salmon, kimchi, cucumber slices, avocado, and chopped scallions. Drizzle spicy mayo over the toppings.
07 - Finish with crispy garlic slices, toasted sesame seeds, and optional nori strips. Serve immediately while warm.
