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.
I first made this crispy salmon rice bowl when I had leftover rice and wanted a comforting yet exciting meal without much fuss. The contrast between hot, crispy elements and cold, crunchy vegetables makes every bite memorable.
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
- Prepare Salmon:
- Pat salmon fillets dry and 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.
- Crispy Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- 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.
- Spicy Mayo:
- While rice crisps, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble Bowl:
- 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 This bowl quickly became a family favorite for weekend lunches, and everyone loves making their own creation choosing toppings around the table.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board are all you need for quick assembly.
Allergen Information
Contains fish, egg, sesame, and soy. May contain gluten depending on the kimchi or sauces used.
Nutritional Information
Per serving: 610 calories, 32 g fat, 52 g carbohydrates, 33 g protein.
Save to Pinterest Enjoy this boldly flavored bowl for a weeknight dinner or a quick lunch. The combinations are limitless and always satisfying.
Common Recipe Questions
- → How do I achieve crispy salmon skin?
Pat the fillets dry, season well, and bake skin-side down in a hot, lightly-oiled skillet. Cooking undisturbed helps the skin crisp up perfectly.
- → Can I use other grains instead of rice?
Yes, brown rice or quinoa work as whole-grain alternatives and deliver a delicious crunch when pan-fried.
- → What makes the spicy mayo sauce unique?
A blend of creamy mayo, Sriracha, lime juice, and sesame oil adds heat, zest, and depth to the dish.
- → Is this bowl suitable for vegetarians?
Substitute the salmon with crispy tofu and use vegetarian-friendly kimchi for a plant-based option.
- → How do I serve this dish for best texture?
Layer crispy rice first, then add salmon chunks, and top with cold vegetables and spicy mayo just before serving.
- → What tools do I need for preparation?
You'll need a non-stick skillet, spatula, mixing bowl for the sauce, and standard kitchen knives and cutting boards.