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.
I remember the first time I made this crispy salmon rice bowl after a long day at work: the spicy mayo and crunchy garlic made it an instant comfort meal for me and my family.
Ingredients
- Salmon: 2 salmon fillets (about 150 g each), skin-on, seasoned with 1/2 tsp salt and 1/4 tsp black pepper, cooked in 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
- Prep Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Cook 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.
- Crisp Garlic:
- Add garlic slices to the same skillet and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Make Crispy Rice:
- Wipe skillet clean, add a touch more oil if needed. Add cold rice, pressing down to form an even layer. Cook undisturbed for 5–7 minutes until the bottom is golden and crispy.
- Prepare Spicy Mayo:
- Whisk together mayonnaise, Sriracha, lime juice, and sesame oil in a small bowl.
- 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 My kids love to help assemble their own bowls with their favorite toppings: it turns dinner into a fun family tradition every time we make it together.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board make this recipe easy to pull together, with minimal cleanup needed afterward.
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (often present in kimchi and nori): may contain gluten depending on the kimchi or sauces used.
Nutritional Information
Per serving: 610 calories, 32 g total fat, 52 g carbohydrates, 33 g protein.
Save Serve this bowl fresh and hot for the best texture: enjoy the crispy rice and flavorful salmon with every bite.
Recipe FAQ
- → How do I achieve crispy salmon skin?
Pat the salmon dry and cook skin-side down in a hot non-stick skillet without moving it for several minutes to ensure crispiness.
- → Can I use a different grain instead of rice?
Yes, brown rice or quinoa work well and add a whole-grain twist to the bowl. Adjust cook time as needed for crispiness.
- → Is this dish gluten-free?
It can be gluten-free depending on the kimchi and sauces used. Check ingredient labels for any hidden gluten.
- → What’s a good vegetarian alternative for salmon?
Crispy tofu is an excellent substitute, offering a similar texture and ability to absorb flavor from seasonings and toppings.
- → How can I increase the crunchiness?
Include shredded carrots, radish, or more crispy garlic for added texture and freshness in your bowl.
- → Which sauce pairs best with the bowl?
Spicy mayo made with mayonnaise, Sriracha, lime juice, and sesame oil brings creaminess and a flavorful kick.