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.
The first time I served this salmon rice bowl, my family was amazed by the crispy salmon and the kick from the spicy mayo. It quickly became a favorite for our busy weeknights.
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 or 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 the salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Cook the salmon:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes until skin is crispy. Flip and cook another 2 minutes until just cooked through. Transfer to a plate and let rest.
- Crisp the garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp (about 1 minute). Remove and drain on paper towel.
- Crisp the rice:
- Wipe skillet clean and 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 minutes until bottom is golden and crispy.
- Mix spicy mayo:
- While rice crisps, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble the bowls:
- Divide crispy rice between two bowls. Top with salmon (broken 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 these bowls has become our Saturday lunch tradition. My kids especially love customizing their bowls with extra avocado and spicy mayo.
Required Tools
You'll need a non-stick skillet, spatula, small mixing bowl, knife, and cutting board for prep.
Allergen Information
This dish contains fish, egg, sesame, and potentially soy and gluten depending on kimchi or sauces used. Always check labels if sensitive.
Nutritional Information
Each serving provides roughly 610 calories, 32 g fat, 52 g carbohydrates, and 33 g protein.
Save This crispy salmon rice bowl is a fun and colorful meal that comes together easily. Enjoy the fresh flavors and crunchy textures in every bite.
Recipe FAQ
- → How do I achieve crispy salmon skin?
Pat fillets dry, season, and cook skin-side down in hot oil until golden and crisp, then flip and finish cooking just through.
- → Can I substitute the rice base?
Yes, swap with brown rice or quinoa for a whole-grain version; both crisp up well in a skillet.
- → Is there a vegetarian alternative?
Absolutely! Use crispy tofu instead of salmon, following similar seasoning and preparation.
- → What toppings add extra crunch?
Try shredded carrots, radish, or additional garlic chips for more crunchy texture and vibrant color.
- → Is this bowl gluten-free?
It can be—just ensure the kimchi and sauces are gluten-free by checking product labels before serving.
- → What pairs well as a drink?
A citrusy white wine or sparkling water with lime complements the dish's bright, bold flavors beautifully.