Pin it 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 made this crispy salmon rice bowl, my family couldn't get enough of the combination of crunch from the rice and salmon, paired with the creamy spicy mayo and fresh toppings. It's now a regular weeknight favorite that brings everyone to the table with excitement.
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.
- Make 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, 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.
- 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 it We love swapping stories over salmon rice bowls—it's an easy way to bring a little joy and togetherness to busy evenings.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board
Notes
Substitute brown rice or quinoa for a whole-grain twist. For extra crunch, add shredded carrots or radish. Pair with a light, citrusy white wine or sparkling water with lime. For a vegetarian version, use crispy tofu instead of salmon.
Cuisine Info
Asian fusion, pescatarian, easy difficulty, main dish, yields 2 servings
Pin it Serve immediately for best texture and temperature. Enjoy every bite as the flavors meld together beautifully in each spoonful.
Common Questions
- → How do I get the salmon skin extra crispy?
Dry the fillets thoroughly and press the skin-side firmly in hot oil without moving until the skin is golden and crisp.
- → Can I use other types of rice?
Short-grain is best for crispiness, but brown rice or quinoa work for a nutty, wholesome alternative.
- → What’s a good vegetarian substitute for salmon?
Try crispy tofu chunks pan-seared the same way as the salmon for a similar texture and protein boost.
- → Is spicy mayo very hot?
It's mildly spicy; adjust the Sriracha amount to your preference for heat.
- → Can I prepare components ahead of time?
Yes, rice and toppings can be prepped ahead. Crisp the rice and cook the salmon just before serving.
- → What drink pairs well with this bowl?
A light citrusy white wine or sparkling water with lime makes a refreshing complement to the bold flavors.