# What You'll Need:
→ Salmon
01 - 2 skin-on salmon fillets (about 5 ounces each)
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 fresh lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Additions
10 - 1/2 cup chopped kimchi
11 - 2 garlic cloves, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 ripe avocado, sliced
14 - 2 tablespoons finely chopped scallions
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips (optional)
# Steps to Follow:
01 - Pat salmon fillets thoroughly dry and season both sides with salt and pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Add salmon skin-side down and cook for 4 to 5 minutes until skin becomes crisp. Flip fillets and continue to cook for another 2 to 3 minutes, just until cooked through. Carefully transfer salmon to a plate and let rest.
03 - In the same skillet, add garlic slices and sauté for about 1 minute, until golden and crisp. Remove with a slotted spoon and drain on a paper towel.
04 - Wipe skillet clean and add a touch of oil if needed. Spread cold rice evenly in the skillet and press gently using a spatula. Cook undisturbed over medium-high heat for 5 to 7 minutes, until the bottom is golden and crunchy.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice between two bowls. Top each bowl with large pieces of salmon, kimchi, cucumber slices, avocado, and scallions. Drizzle generously with spicy mayo sauce, and garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while ingredients are fresh and warm.
