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 salmon rice bowl after craving something comforting but light on a busy weeknight. The crispy rice and tangy toppings always bring excitement to dinner at home.
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.
- Crisp Salmon:
- Heat vegetable oil in non-stick skillet over medium-high heat. Place salmon skin-side down; cook 4–5 minutes until skin is crispy. Flip and cook another 2–3 minutes until just cooked through. Transfer to plate and let rest.
- Crispy Garlic:
- In same skillet, add garlic slices. Sauté until golden and crisp, about 1 minute. Remove and drain.
- Crispy Rice:
- Wipe skillet clean. Add oil if needed. Add cold rice, press into even layer. Cook undisturbed over medium-high heat for 5–7 minutes until bottom is golden and crispy.
- Spicy Mayo Assembly:
- Whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble Bowls:
- Divide crispy rice between bowls. Top each 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 family loves when I set out all the toppings for these bowls, letting everyone build their own for a fun, interactive dinner together.
Topping Ideas
Try adding shredded carrots, radish slices, or fresh herbs like cilantro for extra crunch and flavor. A squeeze of lime or a splash of rice vinegar can brighten the bowl.
Equipment Needed
You only need a non-stick skillet, spatula, small mixing bowl, and a sharp knife with a cutting board—minimal cleanup makes this meal a repeat favorite.
Diet & Allergen Info
This dish contains fish, egg, sesame, and soy, and may include gluten in the kimchi or sauces. Consider checking all product labels before serving to gluten-sensitive guests.
Save Enjoy your crispy salmon rice bowl immediately, and don't forget a drizzle of extra spicy mayo for the perfect finishing touch.
Recipe Questions & Answers
- → How do I make salmon skin crispy?
Pat salmon skin dry, season, and cook skin-side down in hot oil for 4–5 minutes without moving until the skin is golden and crisp.
- → Can I use leftover rice?
Yes, cold leftover rice works best for creating a crispy layer in the pan. Press it down and cook until it’s golden.
- → What can I substitute for salmon?
Crispy tofu is an excellent swap for salmon, especially for a vegetarian version. Cook tofu until golden and crispy before serving.
- → Is this bowl gluten-free?
It can be gluten-free if you use certified gluten-free kimchi and sauces. Always check ingredient labels for hidden gluten.
- → What toppings add extra crunch?
Adding shredded carrots, radish, or more crispy garlic will increase texture and crunchiness in your bowl.
- → Can I make it ahead?
Prepare components in advance, but assemble bowls fresh to maintain crispiness and best texture.