Save 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.
When I first tried this crispy salmon rice bowl, its mix of spicy, tangy, and crunchy elements completely won me over. I have used leftover rice to make the base extra crispy, and each time it feels like a special treat that's both simple and satisfying.
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.
- Make 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 Sharing this dish has brought my family together on busy nights, with everyone building their own bowl just the way they like it. It's always a hit at my table, especially for pescatarians in the group!
Required Tools
Non-stick skillet is essential for crispy salmon and rice. A sharp knife and mixing bowls make prep quick and easy.
Nutritional Information
Each serving provides about 610 calories, 32 g fat, 52 g carbohydrates, and 33 g protein.
Allergen Information
This dish contains fish, egg, sesame, and soy products. Check kimchi, nori, and sauce labels for possible gluten content if needed.
Save This salmon rice bowl delivers huge flavor with minimal effort. Enjoy it fresh for crunch, or pack leftovers for a quick next-day lunch!
Kitchen Q&A
- → How do you achieve crispy salmon skin?
Pat the salmon dry and cook skin-side down in hot oil without moving until the skin turns golden and crunchy.
- → What's the trick for crispy rice texture?
Press cold rice into a hot skillet and cook undisturbed to allow the bottom to form a golden, crunchy layer.
- → Can I use other grains instead of rice?
Yes, substitute with brown rice or quinoa for a whole-grain alternative, adjusting cook time as needed.
- → What adds spice to the bowl?
Spicy mayo is made from mayonnaise, Sriracha, lime juice, and sesame oil for heat and creaminess.
- → How is kimchi used here?
Kimchi is roughly chopped and added atop the bowl for a tangy, fermented dimension that balances richness.
- → Can I make this vegetarian?
Swap salmon for crispy tofu to create a plant-based version with similar texture and flavor depth.
- → What sides or drinks pair well?
Light, citrusy white wine or sparkling water with lime complements the flavors and cleanses the palate.