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 crispy salmon rice bowl to use up leftover rice and discovered just how delightful the contrast of textures could be. Now it's my go-to for delicious, satisfying dinners that always wow family and friends.
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
- Season 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.
- Prepare Garlic:
- In the same skillet, add garlic slices and saute 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.
- 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 has sparked many lively dinners at our house, with everyone customizing their bowls and competing for the crunchiest rice bits.
Required Tools
You will need a non-stick skillet, spatula, small mixing bowl, knife and cutting board to prepare this recipe efficiently.
Allergen Information
Contains fish, egg, sesame, and soy. Kimchi and sauces may contain gluten—check labels if gluten-sensitive.
Nutritional Information (per serving)
Calories: 610 Protein: 33 g Carbohydrates: 52 g Total Fat: 32 g
Save This bowl makes for a delicious, balanced meal that is impressive yet easy to prepare. Enjoy customizing with your favorite toppings and savor the crunchy rice!
Recipe FAQ
- → How do I make the salmon skin extra crispy?
Pat fillets dry, season, and cook skin-side down in hot oil until deeply browned before flipping.
- → Can I use a different grain instead of white rice?
Yes, brown rice or quinoa works well and adds a nutty flavor and wholesome texture.
- → Is spicy mayo essential for the bowl?
Spicy mayo enhances flavor, but you can skip or substitute with plain yogurt for a lighter touch.
- → What other toppings complement the dish?
Carrots, radish, edamame, or microgreens provide extra crunch, color, and freshness.
- → Can I prepare this bowl ahead of time?
Most components can be prepped in advance, but assemble right before serving for best texture.
- → How do I keep the rice crispy?
Use cold, day-old rice, press it in a hot skillet without stirring, and let it brown undisturbed.