Save Pin 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 crispy salmon rice bowl for a weeknight dinner when I wanted something fresh and filling. The combo of warm crispy rice and cool toppings instantly became a favorite in our house.
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
- Prep Salmon:
- Pat salmon fillets dry and season both sides with salt and pepper.
- Crisp Skin:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes until skin is crispy. Flip and cook another 2 minutes until just cooked through. Transfer to a plate and let rest.
- Make Garlic Chips:
- In the same skillet, sauté garlic slices until golden and crisp, about 1 minute. Remove and drain.
- Crispy Rice:
- Wipe skillet clean. Add a touch more oil. Press cold rice into an even layer and cook undisturbed over medium-high heat for 5 minutes until bottom is golden and crispy.
- Spicy Mayo:
- Mix mayonnaise, Sriracha, lime juice, and sesame oil in a small bowl.
- Assembly:
- Divide crispy rice between bowls. Top with salmon (break into large chunks), kimchi, cucumber, avocado, scallions. Drizzle with spicy mayo. Garnish with garlic chips, sesame seeds, and nori strips if desired.
- Serve:
- Serve immediately.
Save Pin My family loves adding their own twist—sometimes extra kimchi or even a fried egg on top! Making this together is a great way to get everyone involved in the kitchen and explore different topping combos.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, and cutting board are essential for this recipe.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g.
Ingredient Swaps & Tips
Swap out salmon for crispy tofu for a vegetarian version, or use brown rice or quinoa for a whole-grain option.
Save Pin This bowl is a guaranteed hit for quick lunches or lively dinners. Enjoy the crunch and vibrant flavors in every bite!
Recipe FAQs
- → How do I ensure crispy salmon skin?
Start with dry, skin-on fillets and cook skin-side down over medium-high heat until golden and crisp.
- → Can I use leftover rice?
Yes, cold leftover rice is perfect for this dish, as it crisps up well in the skillet.
- → Are there vegetarian alternatives to salmon?
Crispy tofu makes a delicious plant-based substitute, soaking up all the savory flavors.
- → What can I add for extra crunch?
Try shredded carrots, radish, or extra crispy garlic for more texture and flavor.
- → Is this dish gluten-free?
It can be made gluten-free by using gluten-free kimchi and sauces; always check product labels.
- → Which sauces pair best?
Spicy mayo with Sriracha and lime adds zest; sesame oil brings nutty richness to the bowl.