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 tried assembling crispy salmon rice bowls when I had leftover rice in my fridge and wanted a satisfying meal without a lot of effort. The combination of crispy rice and fresh toppings instantly became 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 (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
- Prepare the Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Cook 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.
- Fry Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp (about 1 minute). Remove and drain on paper towel.
- Crisp the 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 5–7 minutes until the 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.
Save This dish brings our family to the table, eager to dig in and customize their bowls. Watching everyone build their own colorful creation is always a highlight of the meal.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, and cutting board are helpful for efficient prep.
Allergen Information
Contains fish, egg, sesame, and soy. Some kimchi or sauces may have gluten, so check ingredients if gluten-sensitive.
Nutritional Information
Per serving: 610 calories, 32 g total fat, 52 g carbohydrates, 33 g protein.
Save Enjoy this crispy salmon rice bowl fresh for the best texture and flavor. It's a colorful and satisfying meal in every bite.
Recipe FAQ Section
- → How do I get salmon skin crispy?
Pat salmon fillets dry, season, and cook skin-side down over medium-high heat until skin is golden and crisp.
- → Can I use leftover rice?
Yes. Chilled, leftover rice crisps better in the skillet and forms a golden textured base for the bowl.
- → What alternatives can I use for salmon?
Crispy tofu is a delicious vegetarian substitute. You may also try cooked shrimp or omit protein for a veggie bowl.
- → Are there gluten-free options?
Use gluten-free kimchi and sauces if needed, and check all labels to ensure the bowl is suitable for gluten sensitivity.
- → Which sauce adds heat to the dish?
Sriracha or another hot sauce blended with mayonnaise gives the spicy component to the creamy mayo drizzle.
- → What tools are essential for preparation?
A non-stick skillet, spatula, mixing bowl, and a sharp knife make the process smooth and efficient.