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 discovered this bowl when craving something comforting yet lively after a busy week. The crunchy rice and spicy sauce quickly made it a favorite dinner in our home.
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.
- 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:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Crisp 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 Bowl:
- 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 bowl quickly became a go-to for weeknight meals, and my family always enjoys layering their favorite toppings themselves.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board are necessary to prepare this recipe smoothly.
Allergen Information
This recipe contains fish (salmon), egg (mayonnaise), sesame, and soy (often present in kimchi and nori). Some kimchi or sauces may contain gluten—check labels if gluten-sensitive.
Nutritional Information (per serving)
Calories: 610 Total Fat: 32 g Carbohydrates: 52 g Protein: 33 g
Save This crispy salmon rice bowl is both visually appealing and delicious. Enjoy every bite!
Recipe FAQ
- → How do I get salmon skin crispy?
Pat the fillets dry and cook skin-side down in a hot skillet without moving them for 4–5 minutes until well crisped.
- → Can I use leftover rice?
Yes, cold, day-old rice works best for achieving a crunchy texture in the skillet.
- → What can I substitute for salmon?
Crispy tofu or another fish like trout can be used in place of salmon for variety or dietary needs.
- → Is spicy mayo essential?
Spicy mayo adds heat and creaminess, but can be replaced with plain mayo or yogurt-based sauce to suit taste.
- → Are there gluten-free options?
Use gluten-free kimchi and sauces. The core ingredients are naturally gluten-free; just check all labels.
- → What drinks pair best?
Citrusy white wines or sparkling water with lime complement the fusion of salty, spicy, and tangy flavors.