Crispy Salmon Rice Bowl (Printable)
Crisp salmon and golden rice with spicy mayo, kimchi, avocado, and fresh veggies for bold fusion flavor.
# What You'll Need:
→ Salmon Preparation
01 - 2 skin-on salmon fillets (about 5 ounces each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon vegetable oil
→ Rice Base
05 - 2 cups cooked short-grain white rice, cold or leftover
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or preferred hot sauce
08 - 1 teaspoon lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Garnishes
10 - 1/2 cup kimchi, roughly chopped
11 - 2 garlic cloves, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 avocado, sliced
14 - 2 tablespoons scallions, finely chopped
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips (optional)
# Method:
01 - Pat salmon fillets dry with paper towels, then season both sides with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4 to 5 minutes until the skin is crisp and golden. Flip fillets and cook for an additional 2 to 3 minutes until just cooked through. Transfer salmon to a plate and allow to rest.
03 - In the same skillet, sauté garlic slices until golden brown and crisp, about 1 minute. Remove garlic and drain on a paper towel.
04 - Wipe the skillet clean and add a small amount of oil if needed. Spread the cold cooked rice evenly in the pan and press down gently. Cook undisturbed over medium-high heat for 5 to 7 minutes, until the bottom layer is golden and crisp.
05 - In a small mixing bowl, whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice between two serving bowls. Top with large chunks of cooked salmon, kimchi, sliced cucumber, avocado, and chopped scallions. Drizzle with spicy mayo. Garnish with crispy garlic, toasted sesame seeds, and nori strips if using.
07 - Serve immediately while warm for maximum crispness and freshness.
# Expert Advice:
01 -
- Balanced blend of crispy, spicy, and tangy flavors
- Quick and easy for weeknights
02 -
- Kimchi and sauces might contain gluten, check labels if gluten-sensitive
- To make vegetarian, swap salmon for crispy tofu and use vegan mayo
03 -
- Use day-old cold rice for maximum crispiness
- Let salmon rest briefly to retain juiciness before serving