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 this crispy salmon rice bowl after craving something hearty yet refreshing. The mix of textures and flavors quickly made it a staple dinner in our household—filling, delicious, and so satisfying every time.
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 the Salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- Crisp the 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.
- Crispy Garlic:
- In the same skillet add garlic slices and sauté until golden and crisp about 1 minute. Remove and drain on paper towel.
- Crispy 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.
- 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 Making crispy salmon rice bowls is always a hit with my family. We love customizing each bowl with extra veggies or spice so everyone gets just what they like.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board
Allergen Information
Contains fish (salmon) egg (mayonnaise) sesame and soy (often present in kimchi and nori). May contain gluten depending on the kimchi or sauces used. Check labels if gluten-sensitive.
Nutritional Information
Calories: 610 Protein: 33 g Total Fat: 32 g Carbohydrates: 52 g (per serving)
Save Finish with a sprinkle of sesame seeds and a squeeze of fresh lime. Enjoy every bite soon after assembling for maximum crispiness.
Recipe FAQ
- → How do I get the salmon skin crispy?
Pat the salmon dry and cook skin-side down in a hot skillet without moving it for 4–5 minutes until the skin crisps up.
- → Can I substitute the rice?
Yes, brown rice or quinoa works well for a whole-grain alternative, maintaining crispiness in the skillet.
- → What makes the spicy mayo special?
Combining mayonnaise, Sriracha, lime, and toasted sesame oil yields a tangy, creamy topping that brightens each bite.
- → Are there vegetarian options?
Replace salmon with crispy tofu to create a hearty vegetarian bowl with the same vibrant textures and flavors.
- → How do I keep rice crispy?
Using cold, leftover rice ensures the grains firm up while cooking. Press down evenly and avoid stirring until golden.
- → What pairs well as a beverage?
A light, citrusy white wine or sparkling water with lime complements the freshness and richness of the bowl.