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 whipped up this crispy salmon rice bowl for a relaxed weeknight dinner after craving something both nourishing and bold in flavor. It quickly became a favorite for busy evenings when we want comfort without much fuss.
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
- Prep Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Crisp 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.
- Crispy Garlic:
- In the same skillet, add garlic slices and cook until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Crispy 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 5–7 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 It‘s always fun letting each family member build their own version with their favorite topping combinations—even those who usually don‘t love fish end up requesting seconds!
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (may be present in kimchi and nori)
Nutritional Information
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g (per serving)
Save This bright rice bowl brings restaurant quality home in minutes—enjoy every crispy, creamy, spicy bite!
Recipe FAQ Section
- → How do I make salmon skin extra crispy?
Pat the salmon dry, season well, and cook skin-side down in hot oil without moving it until deeply crisp.
- → Can I use leftover rice?
Yes, cold leftover rice works best for getting a crispy, golden base in the skillet.
- → What substitutions work for spicy mayo?
Try Greek yogurt mixed with hot sauce and lime, or use a dairy-free mayo alternative if needed.
- → Is this bowl gluten-free?
It can be gluten-free if you choose certified gluten-free kimchi and sauces; always check labels carefully.
- → What toppings can I add for more crunch?
Shredded carrots, sliced radish, or extra crispy garlic chips add great crunch and freshness.
- → How can I make this dish vegetarian?
Replace the salmon with crispy tofu pieces cooked until golden for a satisfying plant-based option.