Pin It 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 tried this recipe, the crispy salmon and rice became an instant favorite at home. It brings together so many of our favorite tastes and textures in one easy bowl that makes weeknight dinners both fun and delicious.
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 the Salmon:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until skin is crispy. Flip and cook another 2 to 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.
- Crisp the Rice:
- Wipe skillet clean, 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 to 7 minutes until the bottom is golden and crispy.
- Mix Spicy Mayo:
- While the 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.
Pin It This dish has become a go-to for busy nights when everyone wants something nourishing and flavorful. My family especially loves customizing their bowls with extra kimchi or avocado depending on their moods.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (often present in kimchi and nori). May contain gluten depending on kimchi or sauces—check labels if gluten-sensitive.
Nutritional Information
Per serving: Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g
Pin It Enjoy this colorful salmon rice bowl for a quick dinner that feels special with every bite. Fresh toppings and bold sauces make it a repeat favorite.
Recipe FAQs
- → How can I make the salmon extra crispy?
Pat salmon fillets dry and cook skin-side down in hot oil without moving for 4–5 minutes to crisp the skin well.
- → Can I use leftover rice?
Cold, leftover short-grain rice works best for achieving a golden, crispy crust in the skillet.
- → How spicy is the mayo?
The spicy mayo gains a mild kick from Sriracha; you can adjust heat with more or less hot sauce as desired.
- → Are there vegetarian options?
Swap salmon for crispy tofu to create a delicious vegetarian version with similar textures and flavors.
- → What toppings work well?
Cucumber, avocado, scallions, kimchi, crispy garlic, and toasted sesame seeds are classic additions. Nori strips add flavor too.
- → What dietary concerns should I note?
This bowl contains fish, egg, sesame, and may contain soy or gluten from sauces and kimchi, so check ingredients for sensitivities.