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 first made this crispy salmon rice bowl on a rainy evening, and the combination of spicy mayo and crunchy garlic hit just the right note of comfort and excitement. It's become my go-to meal whenever I want something satisfying without spending hours in the kitchen.
Ingredients
- Salmon: 2 salmon fillets (about 150 g each), skin-on, seasoned with 1/2 tsp salt and 1/4 tsp black pepper, and cooked with 1 tbsp vegetable oil
- Rice: 2 cups cooked short-grain white rice (cold or leftover preferred)
- Spicy Mayo: 3 tbsp mayonnaise, 1 tbsp Sriracha or other hot sauce, 1 tsp lime juice, 1/2 tsp toasted sesame oil (whisked together)
- 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
- Prepare and Season Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Crisp Salmon Skin:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes until skin is crispy. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate to rest.
- Fry 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. Add extra oil if needed. Add cold rice, pressing into 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 mayonnaise, Sriracha, lime juice, and sesame oil in a small bowl.
- Assemble Bowls:
- Divide crispy rice between two bowls. Top with salmon (broken into chunks), kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo, then garnish with crispy garlic, sesame seeds, and nori strips.
- Serve:
- Serve immediately.
Save My family always gets excited for these bowls—even picky eaters love adding their favorite toppings. It's a dish that brings everyone together around the table.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (often in kimchi and nori). Check kimchi and sauce labels for gluten if sensitive.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g
Save This bowl is endlessly customizable—switch up veggies or sauces as you like. Best enjoyed fresh while everything is crisp and hot.
Recipe Guide
- → What makes the salmon crispy?
Cooking skin-on salmon in a hot skillet ensures the skin turns golden and crisp while keeping the flesh tender.
- → Can I use leftover rice?
Yes, cold leftover rice is ideal for getting a crunchy texture when pressed into the skillet and fried.
- → Is there a vegetarian alternative?
Swap the salmon with crispy tofu for a tasty vegetarian variation packed with similar textures.
- → What type of mayo is best for spicy mayo?
Regular mayonnaise works well, but you can use vegan mayo if preferred. Blend in Sriracha and lime for extra flavor.
- → Can I add different toppings?
Absolutely! Shredded carrots, radishes, or extra vegetables add crunch and freshness to the bowl.
- → Is this dish gluten-free?
Check ingredient labels on sauces and kimchi as some may contain gluten. Use certified gluten-free options for safety.