Ingredients

2 salmon fillets (approximately 5 ounces each), skin-on

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon vegetable oil

2 cups cooked short-grain white rice, preferably cold or leftover

3 tablespoons mayonnaise

1 tablespoon Sriracha or other hot sauce

1 teaspoon fresh lime juice

1/2 teaspoon toasted sesame oil

1/2 cup roughly chopped kimchi

2 cloves garlic, thinly sliced

1 small cucumber, thinly sliced

1 avocado, sliced

2 tablespoons finely chopped scallions

1 tablespoon toasted sesame seeds

1 sheet nori, cut into strips (optional)

Instructions

Step 1: Pat salmon fillets dry with paper towels. Season both sides evenly with salt and black pepper.

Step 2: 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, or until the skin is golden and crispy. Flip and cook an additional 2 to 3 minutes until the flesh is just cooked through. Transfer fillets to a plate and allow to rest.

Step 3: In the same skillet, add sliced garlic and sauté for about 1 minute until golden brown and crisp. Remove garlic chips and drain on a paper towel.

Step 4: Wipe the skillet clean if necessary and add a touch more oil. Spread cold cooked rice evenly in the pan, pressing lightly. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom becomes golden and crispy.

Step 5: Meanwhile, in a small bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth and blended.

Step 6: Divide crispy rice between two serving bowls. Top each bowl with large chunks of salmon, kimchi, cucumber slices, avocado, and chopped scallions.

Step 7: Drizzle each bowl with spicy mayo and garnish with crispy garlic chips, toasted sesame seeds, and nori strips if desired.

Step 8: Serve immediately while the salmon and rice are warm.

Tips & Variations

Use cold, leftover rice for the crispiest results; freshly cooked rice can be too sticky and soft.

Swap Sriracha for another hot sauce or add a little honey for a sweeter sauce variation.

If you cannot find kimchi, substitute with pickled vegetables for a tangy crunch.

For extra freshness, add a handful of fresh herbs like cilantro or mint.

FAQs

Can I use other types of fish instead of salmon?

Yes, firm fish like cod or sea bass can work well, but cooking times may vary. Choose skin-on fillets for best texture.

How can I make the rice crispier?

Ensure the rice is cold and dry before cooking. Press it firmly into the pan and avoid stirring while it crisps to achieve a golden, crunchy bottom layer.