Pin 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 when craving something both comforting and fresh after a busy week. It quickly became a favorite for its bold flavors and effortless preparation.
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 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
- Prepare & Season Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Make Salmon Crispy:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until skin is crispy. Flip and cook another 2 to 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, 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 to 7 minutes until bottom is golden and crispy.
- Prepare 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.
Pin My family loves to gather around the kitchen for DIY rice bowls, adding their favorite toppings to make it their own.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, cutting board
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (may be present in kimchi and nori). May contain gluten depending on kimchi or sauces—check labels if gluten-sensitive.
Nutritional Information (per serving)
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g
Pin This bowl is best enjoyed fresh and warm with plenty of crunchy toppings. Every bite packs vibrant taste and satisfying texture.
Recipe Q&A
- → How do you crisp salmon skin?
Pat the fillet dry, season, and cook skin-side down in a hot skillet for 4–5 minutes until crisp.
- → Can I use brown rice instead of white?
Yes, brown rice offers a hearty, whole-grain alternative and crisps up well when chilled before frying.
- → What can I substitute for kimchi?
Try pickled vegetables like radish, cabbage, or spicy sauerkraut for similar tangy flavor.
- → Is spicy mayo essential?
Spicy mayo boosts creaminess and heat, but plain mayo or Greek yogurt with sriracha works too.
- → How do I make this vegetarian?
Use crispy tofu or tempeh in place of salmon for a protein-rich, plant-based bowl.
- → Does the rice need to be cold?
Cold rice crisps better without clumping or becoming mushy, producing a more golden, crunchy base.