Crispy Salmon Rice Bowl (Print View)
Crispy salmon, fluffy rice, and bold toppings create a vibrant, satisfying bowl bursting with flavor.
# Components:
→ Salmon Preparation
01 - 2 salmon fillets, skin-on (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon vegetable oil
→ Rice Base
05 - 2 cups cooked short-grain white rice, cold or leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or similar hot sauce
08 - 1 teaspoon lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Garnishes
10 - 1/2 cup kimchi, roughly chopped
11 - 2 cloves garlic, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 avocado, sliced
14 - 2 tablespoons scallions, finely chopped
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips (optional)
# Directions:
01 - Pat both salmon fillets dry using paper towels, then season each side with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place fillets skin-side down and cook for 4 to 5 minutes until the skin becomes crispy. Flip and continue cooking 2 to 3 minutes until the fish is just opaque at the center. Transfer salmon to a plate and let rest.
03 - In the same pan, add sliced garlic and sauté for about 1 minute until golden and crisp. Remove garlic and drain on a paper towel.
04 - Wipe out the skillet and add a little more oil if needed. Press cold rice into an even layer and cook undisturbed over medium-high heat for 5 to 7 minutes until the underside is golden and crispy.
05 - In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice between two serving bowls. Top with broken pieces of salmon, kimchi, cucumber, avocado, and scallions. Drizzle generously with spicy mayo, then garnish with crispy garlic, sesame seeds, and nori strips if desired.
07 - Serve immediately while warm to maintain optimal texture and flavor.
# Expert Advice:
01 -
- Perfect blend of crunchy, creamy, and fresh ingredients
- Quick to prepare for a weeknight meal
02 -
- This recipe is naturally pescatarian and easy to adjust for gluten-free diets
- Kimchi and nori may contain soy and gluten so read ingredient labels carefully
03 -
- Use leftover cold rice for the crispiest texture
- Make the spicy mayo ahead for fast assembly