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 first made this crispy salmon rice bowl on a busy weeknight, and it instantly became a family favorite for its irresistible crunch and vibrant toppings.
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, season both sides with salt and pepper.
- Sear 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:
- 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 This is the dish my family requests after late practices; everyone assembles their own bowl for fun and personal taste.
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 the kimchi or sauces used—check labels if gluten-sensitive.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g
Save Enjoy this bowl fresh for maximum crisp and flavor. Pair with sparkling water and lime for a refreshing finish.
Recipe Guide
- → How do I achieve crispy salmon skin?
Pat salmon fillets dry, season, and cook skin-side down in hot oil. Leave undisturbed until the skin crisps and turns golden.
- → Why use cold rice for the bowl?
Cold rice crisps better in the skillet, creating golden edges and a satisfying texture when pressed and cooked undisturbed.
- → Can I make it vegetarian?
Replace the salmon with crispy tofu or tempeh for a plant-based option while preserving the bowl’s savory character.
- → What toppings add extra crunch?
Try shredded carrots, radish, or extra toasted garlic slices for more crunch. Sesame seeds also add a subtle texture.
- → How spicy is the mayo?
Adjust the Sriracha to control heat level; start with less and add more if you prefer a bolder kick in your spicy mayo.
- → What pairs well with the bowl?
Serve with citrusy white wine or sparkling water with lime to balance the bold, savory, and spicy flavors in this dish.