Save to Pinterest A vibrant, flavor-packed bowl featuring crispy salmon, fluffy rice, spicy mayo, tangy kimchi, and savory garlic for a perfect balance of textures and tastes.
This salmon rice bowl instantly became a favorite in our kitchen because the crispy rice and salmon are unexpectedly satisfying together. My family especially loves mixing in the spicy mayo and extra kimchi for an added kick.
Ingredients
- Salmon: 2 salmon fillets (about 150 g each), skin-on; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp vegetable oil
- Rice: 2 cups cooked short-grain white rice (leftover/cold preferred)
- Spicy Mayo: 3 tbsp mayonnaise; 1 tbsp Sriracha or other hot sauce; 1 tsp lime juice; 1/2 tsp toasted sesame oil
- Toppings & Additions: 1/2 cup kimchi, roughly chopped; 2 cloves garlic, thinly sliced; 1 small cucumber, thinly sliced; 1 avocado, sliced; 2 tbsp scallions, finely chopped; 1 tbsp toasted sesame seeds; 1 sheet nori, cut into strips (optional)
Instructions
- Prep Salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- Crisp Salmon:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until skin is crispy. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate and let rest.
- Fry Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Make Crispy Rice:
- Wipe skillet clean, then add a touch more oil if needed. Add cold rice, pressing down to form an even layer. Cook undisturbed over medium-high heat for 5–7 minutes until bottom is golden and crispy.
- Mix Spicy Mayo:
- While rice crisps, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble Bowls:
- Divide crispy rice between two bowls. Top with salmon (break into large chunks), kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo. Garnish with crispy garlic, sesame seeds, and nori strips if using.
- Serve:
- Serve immediately.
Save to Pinterest We love making this rice bowl for casual dinners, especially after a busy weekday. It's a fun way to gather everyone at the table, letting each person layer their favorite toppings just how they like.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board are essential to make prep and cooking easy.
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (often present in kimchi and nori). May contain gluten depending on what brands you use.
Nutritional Information
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g (per serving)
Save to Pinterest This crispy salmon rice bowl makes any dinner feel special with minimal effort and loads of flavor.
Ask About This Recipe
- → How do you achieve crispy salmon skin?
Pat the fillets dry, season, and start cooking skin-side down in a hot skillet. Press gently and cook until the skin is golden and crisp.
- → Can I use leftover rice for this bowl?
Yes, leftover or cold rice is ideal for crisping in the skillet, resulting in a textured, golden base.
- → Which toppings pair best with crispy salmon and rice?
Fresh kimchi, cucumber, avocado, scallions, and sesame seeds complement the dish's vibrant flavors and textures.
- → Is there a vegetarian alternative to salmon?
Crispy tofu works well as a substitute, offering a similar texture that absorbs flavors beautifully.
- → How spicy is the mayo?
The spiciness can be adjusted by varying the amount of Sriracha or hot sauce blended into the mayonnaise.
- → What can I serve alongside this bowl?
Pair it with citrusy white wine, sparkling lime water, or a light salad to enhance the bright flavors.