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.
The first time I made this crispy salmon rice bowl, I was amazed by how quick it came together and how every bite had so much crunch and tang. Combining classic ingredients in a new way always makes dinner feel special.
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 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:
- In the same skillet, add garlic slices and saute until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Crisp Rice:
- Wipe skillet clean, add 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 the 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 dish quickly became a favorite in our house, especially on busy weeknights. Sharing it with family always brings smiles and an empty bowl!
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 colorful salmon rice bowl fresh and hot, and feel free to adjust the toppings to what you love most.
Recipe FAQs
- → How do you achieve extra crispy salmon skin?
Pat fillets dry, season, and cook skin-side down in hot oil without moving until golden and crisp.
- → Can leftover rice be used for the base?
Yes, cold or day-old rice crisps best when pan-fried and forms a golden crust for the bowl.
- → What alternatives can replace salmon?
Crispy tofu or roasted vegetables work well for a vegetarian or vegan version of this dish.
- → Is spicy mayo customizable?
Adjust Sriracha or lime juice to taste or use vegan mayo for a dairy-free option.
- → Are there gluten concerns?
Some kimchi and sauces may have gluten. Always check food labels if gluten-sensitive.
- → What toppings add more crunch?
Include sliced radish, shredded carrots, or extra crispy garlic for added texture and flavor.