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 tried these crispy salmon rice bowls after craving a restaurant-style meal at home. It quickly became a favorite for busy evenings, when I want something both comforting and special with minimal effort.
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
- Prep the Salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- Cook the 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 the Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Crisp the 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 My family always gathers around when these bowls are on the table—even the picky eaters can customize their toppings and everyone leaves satisfied.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board are all you need to make these bowls come together quickly.
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 Try this crispy salmon rice bowl for a fast yet satisfying meal—it's as fun to make as it is to eat!
Recipe Help & FAQs
- → How do I make the salmon skin extra crispy?
Pat the fillets dry, season well, and cook skin-side down in a hot skillet without moving until the skin crisps.
- → Can I use leftover rice for this dish?
Yes, cold leftover rice crisps up perfectly, giving the bowl a golden texture and nutty flavor.
- → Are there vegetarian alternatives?
Swap salmon for crispy tofu and enjoy similar textures and flavors with all the toppings.
- → What pairs well with this bowl?
A light, citrusy white wine or sparkling water with lime balances the spicy, tangy elements beautifully.
- → Can I prepare the spicy mayo ahead?
Yes, mix the spicy mayo in advance and refrigerate; it keeps well for up to two days.
- → How do I ensure gluten-free options?
Check kimchi and sauce labels, as some may contain gluten; use certified gluten-free brands if sensitive.