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 these salmon rice bowls, I was amazed at how effortlessly they came together and how much the crispy rice added to the overall experience. My friends loved the spicy mayo drizzle and all the customizable toppings.
Ingredients
- Salmon: 2 salmon fillets (about 150 g each), skin-on, seasoned with 1/2 tsp salt and 1/4 tsp black pepper, cooked in 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
- Season Salmon:
- Pat salmon fillets dry and 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 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.
- Prepare Garlic:
- In the same skillet, add garlic slices and sauté 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.
- Make 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 Sharing this bowl around the table always gets everyone excited about customizing their toppings, making it a fun and interactive family dinner.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board are essential for prepping and cooking each step efficiently.
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
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g.
Save Serve these bowls fresh for the crispiest rice and most vibrant flavors. This dish will quickly become a regular favorite.
Recipe Questions
- → How do I achieve extra-crispy salmon skin?
Pat the salmon very dry, season, and cook skin-side down without moving until deeply golden and crisp.
- → Can I substitute the white rice with another grain?
Yes, brown rice, quinoa, or cauliflower rice work well for a whole-grain or lighter twist.
- → How spicy is the mayo, and can I adjust the heat?
You control spiciness by varying Sriracha or hot sauce; start with less and add to taste if needed.
- → Is this dish suitable for vegetarians?
Absolutely. Swap salmon for crispy tofu or tempeh for a delicious vegetarian alternative.
- → What can I use if I don’t have kimchi?
Try pickled vegetables, sauerkraut, or a fresh quick cucumber pickle as tasty substitutes.
- → How do I prevent rice from sticking to the pan?
Use a non-stick skillet, add enough oil, and avoid stirring until the bottom has become crispy.