Crispy Salmon Rice Bowl (Print version)
Flaky salmon pairs with crispy rice, tangy kimchi, spicy mayo, and fresh toppings for a vibrant Asian-inspired meal.
# What You Need:
→ Salmon
01 - 2 salmon fillets (approximately 5.3 ounces each), skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon vegetable oil
→ Rice
05 - 2 cups cooked short-grain white rice, preferably cold
→ Spicy Mayo
06 - 3 tablespoons mayonnaise
07 - 1 tablespoon Sriracha or alternative hot sauce
08 - 1 teaspoon fresh lime juice
09 - 1/2 teaspoon toasted sesame oil
→ Toppings & Additions
10 - 1/2 cup kimchi, roughly chopped
11 - 2 garlic cloves, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 avocado, sliced
14 - 2 tablespoons scallions, finely chopped
15 - 1 tablespoon toasted sesame seeds
16 - 1 sheet nori, cut into strips (optional)
# How to Make:
01 - Pat salmon fillets dry then season both sides evenly with salt and black pepper.
02 - Heat vegetable oil in a non-stick skillet over medium-high. Place salmon skin-side down; cook for 4 to 5 minutes until skin is crisp. Flip and cook an additional 2 to 3 minutes until cooked through. Transfer to a plate and let rest.
03 - Add sliced garlic to the same skillet and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
04 - Wipe skillet clean and add a splash more oil if needed. Spread cold rice in an even layer and cook uncovered over medium-high heat for 5 to 7 minutes until the bottom is golden and crispy.
05 - Whisk together mayonnaise, Sriracha, lime juice, and toasted sesame oil until smooth.
06 - Divide crispy rice between two bowls. Top with large chunks of salmon, kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo over all ingredients. Garnish with crispy garlic, toasted sesame seeds, and nori strips if desired.
07 - Serve immediately while warm.
# Expert tips:
01 -
- Flavorful and vibrant with spicy& tangy& and savory notes
- Easy to prepare in under 40 minutes
02 -
- Contains fish (salmon) egg (mayonnaise) sesame and soy; check product labels for gluten in kimchi and sauces
- Leftover cold rice works best for crisping and gives optimal texture
03 -
- Use leftover rice for the crispiest results
- Prep all toppings in advance for easy assembly