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.
The first time I made this crispy salmon rice bowl was after a busy workday—it instantly became a favorite for both its speed and bold flavors. Every bite delivers crunch, tang, and creamy richness that keeps us coming back week after week.
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 and season both sides with salt and pepper.
- Crisp Salmon:
- Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes until skin is crispy. Flip and cook another 2 to 3 minutes until just cooked through. Transfer to a plate and let rest.
- Garlic Chips:
- In the same skillet add garlic slices and saute until golden and crisp about 1 minute. Remove and drain on paper towel.
- Crisp 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 to 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.
Save This bowl is a go-to for Sunday lunch when my family wants something special yet easy—everyone gathers in the kitchen to help with toppings and taste the crispy rice straight from the pan.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board
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—check labels if gluten-sensitive.
Nutritional Information
Calories: 610 Total Fat: 32 g Carbohydrates: 52 g Protein: 33 g per serving
Save This crispy salmon rice bowl delivers comfort and vibrant flavors every time—perfect for busy nights or when you want a healthful treat.
Kitchen Help
- → How do I get the salmon skin extra crispy?
Pat the salmon dry, season well, and cook skin-side down in hot oil until the skin is golden and crisp before flipping.
- → Can I use brown rice instead of white?
Yes, brown rice or even quinoa works well for a heartier, whole-grain alternative with extra nutty flavor.
- → What substitutes work for the spicy mayo?
Try plain yogurt mixed with hot sauce, vegan mayo, or a tangy tahini dressing for similar creaminess and spice.
- → Is it possible to make this dish vegetarian?
Replace the salmon with crispy tofu, tempeh, or jackfruit for a fully plant-based, protein-rich option.
- → How should I serve leftovers?
Store toppings and rice separately. Re-crisp the rice in a pan and assemble bowls fresh for best flavor and texture.
- → Are there common allergens in this bowl?
This dish includes fish, eggs, sesame, and possibly soy or gluten. Check ingredient labels if you have sensitivities.