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 crispy salmon rice bowl, my family couldn&t believe it wasn&t takeout. The combination of crunchy rice and tender salmon elevated our usual dinner and the spicy mayo was everyone&s favorite part.
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 Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Crisp 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.
- Crispy Garlic:
- In the same skillet add garlic slices and saute until golden and crisp about 1 minute. Remove and drain on paper towel.
- 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.
- 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 Whenever we have leftover rice and salmon this bowl is our go-to family dinner. The kids pile on their favorite toppings and there&s never a single bite left.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board are all you need for this minimal-prep meal.
Allergen Information
Contains fish egg sesame and soy which may be present in kimchi and nori. If gluten-sensitive be sure to check ingredient labels carefully.
Nutritional Information
Each serving provides about 610 calories 32 g fat 52 g carbs and 33 g protein making it satisfying yet light enough for lunch or dinner.
Save This salmon rice bowl is a bright and satisfying meal that comes together fast. Enjoy experimenting with new toppings each time you make it!
Recipe Guide
- → How do I achieve crispy salmon skin?
Ensure the salmon fillets are dry and cook skin-side down in a hot, oiled non-stick skillet until deeply browned and crisp.
- → Can I use brown rice instead of white?
Yes, substituting brown rice adds a whole-grain twist and works well when cold or leftover for crisping.
- → Is there a vegetarian alternative to salmon?
Crispy tofu makes a great substitute. Pan-fry as you would the salmon for a similar texture.
- → What can I add for extra crunch?
Shredded carrots or radish bring extra crunch and color. Add them with the other fresh toppings.
- → Are there gluten considerations?
Check the labels of kimchi and sauces—some may contain gluten. Choose options labeled gluten-free if needed.
- → What pairs well as a beverage?
Light, citrusy white wine or sparkling water with lime complement the bowl's flavors nicely.