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.
Growing up we often reinvented leftover rice and proteins into hearty rice bowls. This crispy salmon rice bowl instantly became a favorite in our home and it is my go-to for those nights when we crave something satisfying but not overly heavy.
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 and season 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.
- Crisp the garlic:
- In the same skillet add garlic slices and sauté until golden and crisp about 1 minute. Remove and drain on paper towel.
- Cook the 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 the 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 On weekends my family loves gathering to make these rice bowls together each person customizing their toppings. Even picky eaters rarely pass up crispy salmon and creamy spicy mayo.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board are all you need for this simple meal prep.
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: Calories 610 Total Fat 32 g Carbohydrates 52 g Protein 33 g
Save This crispy salmon rice bowl is perfect for busy evenings yet special enough to impress guests. Enjoy every bite with your favorite toppings!
Kitchen Guide
- → How do I get salmon skin extra crispy?
Pat salmon fillets dry, season well, and cook skin-side down over medium-high heat until deeply golden and crisp.
- → Can I use another type of rice?
Yes; short-grain white rice is ideal, but brown rice and even quinoa work for added whole-grain nutrition and texture.
- → How spicy is the spicy mayo?
Spice level varies by choice of hot sauce. Adjust Sriracha to taste or substitute for milder options.
- → Is this bowl suitable for vegetarians?
Absolutely! Substitute crispy tofu for salmon and select vegetarian-friendly kimchi for a meat-free meal.
- → What garnishes enhance flavor and texture?
Finish with scallions, sesame seeds, nori strips, and crispy garlic for depth, crunch, and savory notes.
- → Which type of skillet works best?
A non-stick skillet ensures salmon skin and rice crisp evenly with minimal sticking or burning.