Crispy salmon atop golden rice with spicy mayo, kimchi, and fresh toppings for layered Asian-inspired flavors.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets (approximately 5.3 oz each), skin-on
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
→ 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 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)
# Cooking Steps:
01 - Pat dry the salmon fillets and season both sides with salt and pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp. Flip and continue cooking for 2 to 3 minutes until the flesh is just cooked through. Transfer fillets to a plate to rest.
03 - In the same skillet, add sliced garlic and sauté for about 1 minute until golden and fragrant. Remove garlic and drain on a paper towel.
04 - Wipe the skillet clean and add a small amount of oil if necessary. Add the cold rice, pressing into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the base is golden brown and crisp.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide the crispy rice into two bowls. Break up the rested salmon into large chunks and arrange on top. Add kimchi, cucumber slices, avocado, and chopped scallions. Drizzle with spicy mayo, and garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while ingredients are at optimal texture and temperature.
