Pin 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 served this crispy salmon rice bowl, everyone was amazed at how the combination of spicy mayo and golden rice made each bite exciting. It quickly became a requested favorite whenever we wanted something fresh yet comforting.
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 or 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 & Sear Salmon:
- Pat salmon fillets dry and 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 to 5 minutes until skin is crispy. Flip and cook another 2 to 3 minutes until just cooked through. Transfer to a plate and let rest.
- Crisp the Garlic:
- In the same skillet, add garlic slices and saute until golden and crisp for about 1 minute. Remove and drain on paper towel.
- Prepare Crispy Rice:
- Wipe skillet clean, add a touch more oil if needed, then add cold rice pressing down to form an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until bottom is golden and crispy.
- Mix 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 This dish always brings the family together around the dinner table. Watching everyone customize their bowls and share bites always feels extra special.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy which can be present in kimchi and nori. May contain gluten depending on the kimchi or sauces used.
Nutritional Information (per serving)
Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g
Pin This bowl is wonderful for quick dinners or a special lunch treat. The layers of flavor make each bite memorable.
Recipe Questions
- → How do I get the salmon skin crispy?
Pat salmon dry and cook skin-side down in a hot skillet with oil for 4–5 minutes. Avoid moving it for best crispiness.
- → Can I use leftover rice?
Absolutely. Cold, day-old rice crisps up beautifully in the skillet, making it perfect for this bowl.
- → What can I substitute for salmon?
Crispy tofu or tempeh work well as plant-based alternatives, offering similar textures and flavors.
- → Is the spicy mayo adjustable?
Yes. Adjust the amount of hot sauce for your spice preference or use a mild sauce for less heat.
- → Are there gluten-free options?
Choose gluten-free kimchi and sauces to make the bowl suitable for gluten-sensitive diets.
- → What other toppings work well?
Shredded carrots, sliced radish, or pickled vegetables add extra crunch and flavor variety to the bowl.