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 remember the first time I made this crispy salmon rice bowl for dinner. The contrast of crunchy garlic and salmon with cool avocado and spicy mayo instantly made it a staple in our 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 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.
- 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.
- Crisp Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp (about 1 minute). Remove and drain on paper towel.
- Make 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.
- 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 family always asks for this dish on busy nights because it brings everyone to the table and tastes amazing every time.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board
Nutritional Information (per serving)
Calories: 610 Protein: 33 g Total Fat: 32 g Carbohydrates: 52 g
Notes
Substitute brown rice or quinoa for a whole-grain twist. For vegetarian, crispy tofu is delicious instead of salmon.
Save This salmon rice bowl makes weeknights special and is just as wonderful for a cozy lunch. Enjoy every crispy bite!
Kitchen Guide
- → How should I cook the salmon for maximum crispiness?
Pat salmon fillets dry and cook skin-side down in hot oil until the skin is golden and crisp. Flip for a brief finish.
- → Can I use a different grain instead of white rice?
Yes, substitute brown rice or even quinoa for a whole-grain variation that cooks up similarly crispy in the pan.
- → Is there a vegetarian option available?
Crispy tofu works well in place of salmon, offering a similar texture and soaking up the spices deliciously.
- → Are there allergen concerns with this dish?
Contains fish, egg, sesame, and soy. Gluten may be present in store-bought kimchi or sauces, so check labels carefully.
- → What sides or drinks pair well with this bowl?
A light, citrusy white wine or sparkling water with lime balances the bold flavors and spice of the dish nicely.
- → Can I make the rice crispy without leftover rice?
Cool your freshly cooked rice in the refrigerator for best results, ensuring it crisps up well in the pan.
- → How do I make the spicy mayo?
Mix mayonnaise, hot sauce, lime juice, and toasted sesame oil for a creamy and tangy topping.