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 tried a variation of this bowl after a busy day, craving something fresh but still comforting. The crispy salmon and rice combo instantly became a favorite in our household.
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 and season both sides with salt and pepper.
- Crisp 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 saute until golden and crisp about 1 minute. Remove and drain on paper towel.
- Make Crispy 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.
- Mix 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 and enjoy.
Pin We love gathering around the table and building our own bowls with favorite toppings. It is always a fun interactive meal that gets everyone involved.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board make assembly quick and easy.
Notes
Substitute brown rice or quinoa for a whole-grain bowl or use crispy tofu for a vegetarian version. Add shredded carrots for extra crunch.
Nutritional Information (per serving)
Calories 610 Total Fat 32 g Carbohydrates 52 g Protein 33 g
Pin Enjoy this salmon rice bowl fresh for best flavor and crispness or pack leftovers for a tasty lunch the next day.
Recipe FAQ
- → How do you achieve crispy salmon skin?
Pat the fillets dry and cook skin-side down in hot oil until crisp, then flip briefly to finish cooking.
- → What kind of rice works best?
Cold, leftover short-grain white rice yields the crispiest texture for the base.
- → Can I make this vegetarian?
Yes, substitute crispy tofu for the salmon and enjoy similar flavors and textures.
- → Is it possible to add extra vegetables?
Certainly. Shredded carrots, radish, or other crunchy veggies can enhance both flavor and texture.
- → What works as a side with this bowl?
Pair with a citrusy white wine or sparkling water with lime to balance the richness and spice.
- → Are there any allergens to be aware of?
Contains fish, egg, sesame, and possibly soy or gluten depending on kimchi and sauces—check ingredients carefully.