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 discovered crispy salmon rice bowls as a way to transform leftovers into something special after a busy workday. The crispy rice was always a delightful surprise for my family, elevating a simple meal into a treat everyone requested again.
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
- Prep Salmon:
- Pat salmon fillets dry, 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.
- 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.
- 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 Gathering around the table with bowls of crispy rice and salmon, my family loved creating their own combinations with extra kimchi and avocado. It's a perfect recipe for those spontaneous, happy dinners together.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, and cutting board are all you need to make this meal fast and easy.
Nutritional Information
Each serving has about 610 calories, 32 g total fat, 52 g carbohydrates, and 33 g protein. Actual nutrition may vary based on topping choices.
Serving & Pairing Ideas
Pair this rice bowl with light, citrusy white wine or sparkling water with lime for a refreshing finish.
Save This bowl comes together in under 40 minutes and delivers a harmonious blend of textures and flavors. Enjoy experimenting with your favorite toppings!
Cooking Questions
- → How do I ensure the salmon skin is crispy?
Pat fillets dry, season, and cook skin-side down in a hot non-stick skillet until the skin turns deeply golden and crisp before flipping.
- → Can I substitute the rice with another grain?
Yes, brown rice or quinoa are excellent alternatives for a whole-grain option without compromising on texture or taste.
- → What can I use instead of kimchi?
Pickled vegetables such as radish or cabbage are great substitutes, adding a tangy contrast to the savory bowl.
- → Is the spicy mayo adjustable for heat?
Absolutely, increase or decrease the Sriracha to make the sauce as mild or hot as you prefer for your taste.
- → How do I achieve crisp rice?
Press cold rice into the skillet and cook undisturbed over medium-high heat until the bottom is golden and firm.
- → Can I make this pescatarian or vegetarian?
Swap salmon for crispy tofu for a satisfying vegetarian twist while retaining the flavor and texture balance.