Salmon Rice Bowl with Sriracha Mayo

🔥 Prep

• Pat dry the 200 g salmon fillet and season with 0.5 tsp salt and 0.25 tsp black pepper.
• Slice the 1 avocado into thin wedges.
• Cut the 2 roasted nori seaweed sheets into thin strips (about 1‑cm width).
• Measure out 15 ml soy sauce, 15 ml sriracha sauce, 30 ml Kewpie mayonnaise, and 10 ml sesame oil into small bowls.
• In a separate bowl, combine the 15 ml sriracha sauce and 30 ml Kewpie mayonnaise to make the sriracha mayo; set aside.
• Have the 5 g toasted sesame seeds ready for garnish.
• Keep the 250 g cooked jasmine rice warm.

🔥 Cook

• 1. Heat a non‑stick skillet over medium‑high heat and add the 10 ml sesame oil; let it shimmer for 10 seconds.
• 2. Place the seasoned 200 g salmon fillet skin‑side down (if skin on) and sear for 3‑4 minutes until the edges turn opaque and the skin is crisp.
• 3. Flip the salmon and cook for another 2‑3 minutes over medium heat until the interior is just cooked through and flakes easily.
• 4. Remove the salmon from the skillet, let it rest for 1 minute, then use two forks to flake it into bite‑sized pieces.
• 5. While the salmon rests, if the rice is cold, reheat the 250 g cooked jasmine rice in the microwave on high for 1‑2 minutes until steaming hot.
• 6. In a large bowl, combine the warm rice, flaked salmon, and drizzle the 15 ml soy sauce; toss gently to coat.
• 7. Drizzle the prepared sriracha mayo over the rice‑salmon mixture and give a light toss to distribute evenly.

🔥 Serve

• Divide the salmon‑rice mixture into two serving bowls.
• Top each bowl with avocado wedges, a spoonful of the 50 g kimchi, a sprinkle of the 5 g toasted sesame seeds, and the nori strips.
• Serve immediately with extra lime wedges or pickled ginger if desired.