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.
The first time I made this crispy salmon rice bowl I was amazed by how much my family loved the crunchy rice contrasting with the tender salmon and spicy creamy sauce. It quickly became our go-to for easy weeknight dinners when we crave something vibrant and filling.
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 or 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.
- Sear 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.
- Crisp 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.
Save My kids always help build their own bowls and we laugh seeing who can pile on the most kimchi. It is a wonderful shared meal that lets everyone personalize their favorite flavors.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board help you prep and assemble the bowls smoothly.
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 always check labels if gluten-sensitive.
Nutritional Information
Per serving the bowl provides 610 calories 32 g total fat 52 g carbohydrates and 33 g protein making it satisfying and nourishing.
Save This vibrant bowl is ready in just over half an hour and is sure to satisfy with its crispy textures and bold flavors. Enjoy with sparkling water or a chilled citrusy wine for a refreshing meal.
Recipe FAQ
- → How do I get the salmon skin extra crispy?
Pat the fillets dry and cook skin-side down in hot oil without moving until deep golden and crisp. Searing at medium-high heat helps.
- → Can I use leftover rice?
Yes, cold leftover short-grain rice works best for achieving a crispy texture when pressed into the skillet.
- → Is there a vegetarian option?
Swap salmon for crispy tofu. Prepare tofu cubes and pan-fry until golden before adding to your bowl.
- → What sides pair well?
A light citrusy salad or sparkling water with lime makes a refreshing complement to this flavorful bowl.
- → Are there gluten-free variations?
Check labels on kimchi and sauces to avoid gluten. Substitute with gluten-free soy sauce or tamari if needed.
- → Can I prepare components ahead?
Cook rice and prep toppings in advance. Crisp rice and salmon fresh before serving for best texture.