Save It 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 salmon rice bowl on a rainy weeknight when I craved something warming but still healthy. The contrast of crispy salmon and rice with spicy mayo brings together everything I love about vibrant fusion bowls.
Ingredients
- Salmon: 2 salmon fillets (about 150 g each), skin-on, seasoned with 1/2 tsp salt and 1/4 tsp black pepper, cooked with 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 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 and season both sides with salt and black pepper.
- Crisp 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.
- Make Crispy 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 and 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 toasted sesame oil.
- Assemble Bowls:
- Divide crispy rice between two bowls. Top with salmon (break into chunks), kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo. Garnish with crispy garlic, sesame seeds, and nori strips if using.
- Serve:
- Serve immediately.
Save It This bowl always gets rave reviews when I serve it to my family. The way everyone builds their own bowl makes dinnertime interactive and fun.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (may be present in kimchi and nori). Check ingredients if gluten-sensitive.
Nutritional Information (per serving)
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g
Save It Enjoy your crispy salmon rice bowl right away for the best flavor and texture. Fresh ingredients and bold sauce make this a standout meal every time.
Recipe FAQs
- → How do I get the salmon skin extra crispy?
Start with dry salmon fillets, and press them into a hot skillet skin-side down. Cook without moving for 4–5 minutes until the skin crisps up beautifully.
- → Can I use leftover rice for this bowl?
Yes! Leftover, cold short-grain rice works best for a crunchy, golden layer at the base of your bowl.
- → What is the best substitute for spicy mayo?
Mix plain mayonnaise with your favorite hot sauce or chili paste. Add lime juice and toasted sesame oil for depth and zing.
- → How can I make the bowl vegetarian?
Swap out salmon for crispy tofu, prepared in the same style to keep plenty of crunch and savory flavor.
- → What other toppings can I add?
Sliced radish or shredded carrots add extra color and crunch. Feel free to include herbs like cilantro for freshness.
- → Is there a recommended serving beverage?
A light, citrusy white wine or sparkling water with a lime twist pairs well, balancing salt and spice in the bowl.
- → Should I check for allergens in store-bought kimchi?
Yes. Many kimchi varieties include soy and gluten, so always review labels, especially if you have food sensitivities.