Pin 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.
The first time I made this crispy salmon rice bowl& it quickly became a weeknight favorite for its satisfying crunch and layers of flavors that feel both comforting and exciting.
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 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 4–5 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.
- Prepare 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 Bowl:
- 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 it Our family loves customizing their bowls—kids pile on avocado while adults prefer extra kimchi and spicy mayo for kick!
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board make prep and assembly easy for this recipe.
Nutritional Information
Each serving delivers approximately 610 calories with 32 g fat 52 g carbohydrates and 33 g protein for a balanced& satisfying meal.
Notes
Substitute brown rice or quinoa for a whole-grain twist and crispy tofu for pescatarian or vegetarian diners.
Pin it Enjoy this crispy salmon rice bowl straight from the skillet for the best crunch and freshest flavor.
Recipe FAQs
- → How can I make the salmon extra crispy?
Pat salmon fillets very dry, keep the skin on, and cook skin-side down in hot oil until deeply golden. Avoid moving them during crisping.
- → Can I use a different grain instead of white rice?
Yes, substitute with cold brown rice, quinoa, or even cauliflower rice for varied textures and flavors.
- → Is the spicy mayo easily adjustable?
Absolutely. Adjust the Sriracha amount for desired heat, or add a dash of honey for sweetness.
- → Any tips for making crispy rice without sticking?
Use a non-stick skillet, spread rice evenly, and press down. Allow rice to cook undisturbed for best results.
- → Can I make this vegetarian?
Replace salmon with crispy tofu and ensure plant-based mayo; all other toppings work well with this swap.
- → What can I serve with this bowl?
Pair with light soups, seaweed salad, or citrusy white wine for a refreshing side or beverage.