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.
The first time I made this crispy salmon rice bowl, it quickly became a staple. The combination of the crunchy salmon skin and creamy spicy mayo was such a crowd-pleaser at our table.
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 the salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- Crisp salmon skin:
- 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.
- 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.
- 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.
Pin Our family loves customizing each bowl with extra avocado or swapping in different veggies depending on what's in the fridge. It's always fun to see everyone make their own version.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board.
Allergen Information
This recipe contains fish (salmon), egg (mayonnaise), sesame, and soy (present in kimchi and nori). For gluten-sensitive diets, check all packaged ingredients.
Nutritional Information (per serving)
Calories: 610. Total Fat: 32 g. Carbohydrates: 52 g. Protein: 33 g.
Pin Serve this bowl right away for the best crunch. Leftovers can be reheated in a skillet for an easy meal the next day.