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 remember the first time I made this crispy salmon rice bowl for dinner after a long workday. Every bite was satisfying, and the combination of crunchy rice and spicy mayo instantly became a favorite in my house.
Ingredients
- Salmon: 2 salmon fillets (about 150 g each), skin-on, seasoned with 1/2 tsp salt and 1/4 tsp black pepper, cooked with 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
- Seasoning Salmon:
- Pat salmon fillets dry and season both sides with salt and black pepper.
- Crisping Salmon Skin:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 4 minutes until skin is crispy. Flip and cook another 2 3 minutes until salmon is cooked through. Transfer to a plate to rest.
- Crispy Garlic:
- Add garlic slices to the skillet and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Crispy Rice:
- Wipe the skillet clean. Add oil if needed, then add cold rice, pressing to form an even layer. Cook undisturbed over medium-high heat for 5 7 minutes until the bottom is golden and crispy.
- Mix Spicy Mayo:
- In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble Bowls:
- Divide crispy rice between two bowls. Top with large chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, sesame seeds, and nori strips if using.
- Serve:
- Serve immediately while ingredients are hot and fresh.
Save My family loves gathering at the table for rice bowls. We pass around extra toppings so everyone can build their own favorite combination, making dinner more fun and interactive.
Required Tools
For best results, use a non-stick skillet to crisp both the salmon skin and rice. You'll also need a spatula, small mixing bowl, knife, and cutting board for prepping ingredients.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g. Nutritional values may vary based on your chosen ingredients.
Notes & Variations
Swap brown rice or quinoa for a whole-grain option. For a vegetarian bowl, crispy tofu works well instead of salmon. Add shredded carrots or radish for extra crunch.
Save This salmon rice bowl makes any evening feel special. It's perfect for sharing and easily adapted for different tastes or dietary needs.
Recipe Guide
- → How do I get the salmon skin crispy?
Pat the salmon dry, season well, and cook skin-side down over medium-high heat. Allow it to cook undisturbed for a few minutes before flipping.
- → Can I use leftover rice?
Leftover or cold short-grain rice works best for achieving a crispy texture when pan-fried in this dish.
- → What is a good substitute for salmon?
Crispy tofu makes an excellent alternative if you prefer a vegetarian or plant-based bowl.
- → Is spicy mayo necessary?
Spicy mayo adds flavor, but you can use plain mayo, yogurt, or your favorite sauce for a milder option.
- → How can I make this gluten-free?
Check kimchi and sauce labels for gluten content, and opt for gluten-free alternatives if needed.