Ingredients:

  • 2 Salmon fillets (170g / 6oz each), skin on, pin bones removed
  • 1 tbsp Olive oil (15 ml)
  • 1/4 tsp Sea salt (1.5 ml)
  • 1/4 tsp Black pepper (1.5 ml)
  • 1 tsp Lemon juice (5 ml)
  • 2 cups Cooked white rice (approx. 400g / 14oz)
  • 1 tbsp Rice vinegar (15ml)
  • 2 tbsp Mayonnaise (30 ml)
  • 1 tsp Sriracha (5ml)
  • 1/2 tsp Lemon juice (2.5 ml)
  • 1 Green onion (scallion), thinly sliced
  • 1 tbsp Sesame seeds (15 ml)
  • 1/2 Avocado, sliced (or diced)

Instructions:

  1. Gently mix the cooked rice with rice vinegar to enhance its flavour and texture. Set aside.
  2. In a small bowl, whisk together the mayonnaise, Sriracha, and lemon juice until smooth. Adjust Sriracha to taste.
  3. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  4. Heat the olive oil in a large non-stick frying pan over medium-high heat. Place the salmon fillets skin-side down in the hot pan. Press down gently with a spatula for the first minute to ensure even contact and crispy skin. Cook for 5-7 minutes, or until the skin is golden brown and crispy.
  5. Flip the salmon fillets and cook for another 2-3 minutes, or until cooked through. The internal temperature should reach 145°F (63°C). Squeeze lemon juice over the salmon during the last minute of cooking.
  6. Divide the rice between two bowls. Top with the crispy-skinned salmon. Drizzle generously with Sriracha mayo.
  7. Garnish with sliced green onions, sesame seeds, and avocado (if using). Serve immediately.