Inspired by Eric Kim, NYT Cooking
Serves: 4
Time: 20 minutes
Ingredients
4 salmon fillets (skin on, about 1½ pounds total)
Salt and black pepper
2 tablespoons olive oil
3 cups cooked short-grain or sushi rice
1 tablespoon gochugaru
1 tablespoon maple syrup
1 tablespoon rice vinegar
2 tablespoons unsalted butter, cold and cut into pieces
Optional: sliced cucumbers or pickles for serving
Instructions
Cook the salmon:
Season the salmon all over with salt and pepper. Warm the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Place the fillets skin side down and sear until the skin is crisp and browned, about 2–5 minutes. The color of the fish will lighten as it cooks up the sides — aim for about two-thirds done for medium-rare. Flip carefully and cook another 1–2 minutes, until just firm to the touch. Remove the salmon to a plate and keep the pan (and rendered fat) for the next step.
Crisp the rice:
Add the cooked rice to the pan and press it down evenly, forming a compact layer. Lower the heat to medium and let it toast until golden and crackling, about 5 minutes. Use a spatula to flip the rice in sections (it’s fine if it breaks apart) and cook the other side for another 1–2 minutes until crisp to your liking.
Make the glaze and serve:
While the rice finishes, stir together the gochugaru, maple syrup, rice vinegar, and 1 teaspoon salt in a small bowl. Once the rice is ready, divide it between plates. Pour the gochugaru mixture into the empty pan and cook briefly — about 15 seconds to 1 minute — until it thickens and looks sticky. Turn off the heat, then stir in the cold butter until smooth and glossy. Spoon this glaze over the salmon and serve with the crispy rice and optional cucumbers or pickles.