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 when I wanted a fun twist on leftover rice and salmon. This bowl became a go-to comfort dish after long days because it feels restaurant-worthy yet simple to assemble.
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 (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
- 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.
- Sear Salmon:
- Heat vegetable oil in non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until skin is crispy. Flip and cook another 2 to 3 minutes until just cooked through. Transfer to plate and let rest.
- 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, add more oil if needed. Add cold rice, pressing down to form even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until bottom is golden and crispy.
- Spicy Mayo:
- While rice crisps, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assembly:
- Divide crispy rice between bowls. Top with salmon (break into large chunks), kimchi, cucumber, avocado, scallions. Drizzle with spicy mayo. Garnish with crispy garlic, sesame seeds, and nori.
- Serve:
- Serve immediately and enjoy the crispy texture and colorful toppings.
Save This recipe became a weekend staple with my family, and even my picky eaters enjoy customizing their own bowls with extra spicy mayo or crunchy garlic.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, and cutting board are essential for best texture and easy assembly.
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (may be present in kimchi and nori). Check labels if concerned about gluten sources.
Nutritional Information
Per serving: 610 Calories, 32 g Total Fat, 52 g Carbohydrates, 33 g Protein.
Save Enjoy your crispy salmon rice bowl fresh and hot for the best texture and flavor. Perfect for a lively dinner or a creative lunch.
Kitchen Questions
- → How do I get perfectly crispy salmon skin?
Pat salmon dry, season, and cook skin-side down on hot oil without moving until golden and crisp. Flip briefly to finish.
- → Can I use a different grain instead of rice?
Yes, substitute with brown rice or quinoa for a whole-grain option for similar crisp texture and taste.
- → What’s the secret to crispy rice?
Use cold, leftover short-grain rice and let it cook undisturbed in the skillet until the underside is golden brown.
- → Is this dish suitable for vegetarians?
Absolutely! Swap salmon with crispy tofu and enjoy the same bold layers of flavor and texture.
- → How spicy is the mayo, and can I adjust it?
Spicy mayo’s heat depends on the amount of Sriracha. Adjust quantity for desired spiciness, or use milder sauce.
- → Which toppings add extra crunch?
Try adding shredded carrot, radish, or extra crispy garlic for extra crunch and vibrant color.