# Ingredients:
→ Salmon
01 - 2 salmon fillets (approximately 5.3 ounces 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, chilled or leftover preferred
→ 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, 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 thin strips (optional)
# Instructions:
01 - Pat salmon fillets dry thoroughly, then season both sides with salt and ground black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high temperature. Place salmon fillets skin-side down and cook for 4 to 5 minutes until the skin turns crispy. Flip fillets and continue cooking an additional 2 to 3 minutes until flesh is just cooked through. Transfer salmon to a plate and allow to rest.
03 - In the same skillet, add garlic slices and sauté until golden and crispy, about 1 minute. Remove garlic to paper towel and drain excess oil.
04 - Wipe the skillet clean. If required, add a small amount of oil. Place chilled rice into skillet, pressing flat and evenly. Cook without stirring over medium-high heat for 5 to 7 minutes until the underside develops a golden, crisp crust.
05 - Whisk together mayonnaise, Sriracha, lime juice, and sesame oil in a small mixing bowl until smooth and thoroughly combined.
06 - Divide the crispy rice evenly between two serving bowls. Top each with salmon, breaking fillets into large pieces. Arrange kimchi, cucumber, avocado, and scallions attractively around salmon. Drizzle spicy mayo generously over the toppings. Garnish each bowl with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Present bowls immediately while warm.
