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.
The first time I made this rice bowl, it quickly became a household favorite. The crisp salmon and creamy avocado made for a comforting meal that was both satisfying and exciting.
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 & Season Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Cook Salmon:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook 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.
- Make Crispy Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Crisp Rice:
- Wipe skillet clean then add more oil if needed. Add cold rice, press down to form even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom is golden and crispy.
- Mix Spicy Mayo:
- While rice crisps, whisk together mayonnaise Sriracha lime juice and sesame oil.
- Assemble Bowl:
- Divide crispy rice between bowls. Top with salmon broken into large chunks, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo and garnish with crispy garlic, sesame seeds, and nori if using.
- Serve:
- Serve immediately.
Save My family loves when we make this bowl together because everyone can add their favorite toppings. It turns a simple dinner into a fun activity for all ages.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board are all you need for this dish.
Allergen Information
This bowl contains fish (salmon), egg (mayonnaise), sesame, and soy often present in kimchi and nori. Be sure to check labels for gluten if sensitive.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g.
Save Try this recipe for a delicious dinner that is packed with flavor and easy to customize. Enjoy your crispy salmon rice bowl fresh and hot for the best texture.
Recipe FAQ
- → How do I get salmon skin crispy?
Pat fillets dry and cook skin-side down in hot oil until deeply golden. Avoid moving fish too early for maximum crispiness.
- → Can I use brown rice or quinoa instead?
Absolutely! Both grains crisp nicely. Adjust cook time as needed and press flat in the skillet for golden edges.
- → Is the spicy mayo very hot?
The heat level is moderate—adjust Sriracha or substitute with a milder sauce to your taste.
- → What are some vegetarian swaps for salmon?
Try crispy tofu, sautéed mushrooms, or seasoned tempeh. These pair well with rice and the toppings.
- → Does leftover rice work best?
Yes, cold rice crisps better. Fresh rice tends to stick—spread it out and let it cool before frying if needed.
- → What can I serve alongside this bowl?
A simple miso soup, pickled vegetables, or a light citrus drink complements the flavors beautifully.