Pin Recipe 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 this recipe for a quick weeknight dinner, looking for something satisfying yet fresh. The combination of crispy salmon and the spicy mayo instantly made it a household favorite.
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
- Prepare Salmon:
- Pat salmon fillets dry, 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.
- Sauté Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp (about 1 minute). Remove and drain on paper towel.
- Prepare 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.
Pin Recipe This bowl is always a hit at family gatherings—kids love customizing their toppings and adults appreciate the big flavor in every bite.
Required Tools
For best results, use a non-stick skillet for both the salmon and the rice. A sharp knife and sturdy cutting board make prepping ingredients quick and effortless.
Allergen Information
This recipe contains fish (salmon), egg (mayonnaise), sesame, and soy. Gluten may be present depending on the kimchi or sauces—always check labels.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g.
Pin Recipe Enjoy your crispy salmon rice bowl fresh for best texture. Feel free to double the recipe for meal prep.
Recipe FAQs
- → How do I ensure salmon skin turns crispy?
Pat salmon dry and cook skin-side down in hot oil until well browned before flipping.
- → Can I use brown rice instead of white?
Yes, brown rice or even quinoa works well for a whole-grain twist and similar crispiness.
- → What makes the spicy mayo tangy?
Lime juice and Sriracha provide tang and heat, balanced by creamy mayonnaise and sesame oil.
- → Is the bowl suitable for gluten-free diets?
Check labels on kimchi, nori, and sauces to ensure all ingredients are gluten-free.
- → What vegetarian alternative can I use?
Crispy tofu makes a delicious plant-based option in place of salmon.
- → Which tools do I need?
A non-stick skillet, spatula, mixing bowl, knife, and cutting board are recommended for easy preparation.