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 these crispy salmon rice bowls, everyone raved about the layers of flavor and crunch. It instantly became one of my go-to weeknight dinners for something fast but special.
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
- Season & Cook Salmon:
- Pat salmon fillets dry, season both sides with salt and pepper. 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.
- 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 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.
- Prepare 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 Sharing this salmon rice bowl always sparks memories of lively family dinners where everyone customizes their bowl just how they like it. It's become a quick fix for busy evenings and is loved by all.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, and cutting board are all you need to bring this dish together with ease.
Nutritional Information (per serving)
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g.
Notes
Substitute brown rice or quinoa for a wholesome twist, and try pairing with a refreshing beverage for balance. Shredded carrots or radish add extra crunch, and crispy tofu works for vegetarians.
Save This dish is sure to impress with its bright flavors and crispy textures. Enjoy your salmon rice bowl while it's fresh and warm.
Recipe FAQ
- → How do I make the salmon crispy?
Pat the fillets dry, season well, and cook skin-side down over medium-high heat until the skin crisps up, then finish the other side briefly.
- → Can I use another grain instead of white rice?
Yes, try brown rice or quinoa for a whole-grain base; both offer a different texture and added nutrients.
- → Is there a vegetarian alternative to salmon?
Crispy tofu works great as a substitute, delivering a delightful crunch and soaking up the spicy mayo flavors.
- → How spicy is the mayo topping?
The heat level depends on your preferred hot sauce; adjust the amount to suit your taste for mild or extra spicy.
- → Can I prepare ingredients ahead of time?
You can chop toppings and mix the mayo in advance. Cook the rice and salmon fresh for best texture and flavor.
- → What pairs well with this bowl?
Try a citrusy white wine or sparkling water with lime—these options balance the rich and spicy notes beautifully.