A quick, flavor-packed bowl made with crispy chili rice, buttery smoked salmon, spicy Japanese mayo, and tangy kimchi pickles—perfect for an easy lunch or weeknight dinner.
WHAT DO I NEED?
2 cups cooked Lundberg Chili Crisp Rice
2 tbsp Churn Garlic & Shallot Butter, divided
4 oz Boston Smoked Fish Co. smoked salmon, flaked
2–3 tbsp Cabi’s Spicy Mayo
⅓ cup Cleveland Kitchen Kimchi Pickles
Kimnori nori sheets, for serving
Heat a skillet over medium heat. Add the chili crisp rice and a dollop of Churn’s Garlic & Shallot Butter. Toss and toast for 3–4 minutes, stirring occasionally, until the rice is warmed through and lightly crisped.
Gently fold the flaked Boston Fish Co. smoked salmon into the pan and cook for about 1 minute, just until warmed through.
Scoop the crispy rice and salmon mixture into a serving bowl.
Drizzle generously with Cabi’s Spice Japanese Mayo, add a scoop of Cleveland Kitchen Kimchi Pickles, and a dollop of Churn’s Garlic & Shallot Butter.
Enjoy with Kimnori nori sheets for scooping and wrapping bites.
