# Ingredients:
→ Salmon
01 - 2 salmon fillets (each approximately 5.3 oz, skin-on)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground 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 freshly squeezed 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 ripe avocado, sliced
14 - 2 tablespoons scallions, finely chopped
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips (optional)
# Instructions:
01 - Pat salmon fillets completely dry with paper towels, then sprinkle both sides evenly with salt and black pepper.
02 - Warm vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down, cooking for 4 to 5 minutes until the skin turns crispy. Flip and continue cooking for an additional 2 to 3 minutes until just cooked through. Transfer to a plate to rest.
03 - In the same skillet, add sliced garlic and sauté until golden brown and crisp, about 1 minute. Remove garlic and drain on a paper towel.
04 - Wipe skillet clean and, if needed, add a small amount of oil. Distribute cold rice into skillet, pressing down into an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes, allowing the bottom layer to develop a golden, crispy texture.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth and set aside.
06 - Divide crispy rice between two serving bowls. Break salmon into large pieces and arrange on top. Add kimchi, cucumber, avocado slices, and chopped scallions. Drizzle generously with spicy mayo. Garnish with crispy garlic, sesame seeds, and, if desired, nori strips.
07 - Present bowls while warm and enjoy at once.
