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.
I first made this crispy salmon rice bowl on a busy evening looking for something both comforting and fresh. The combination of crunchy rice and tender salmon always brings me back to my favorite homemade fusion dinners.
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
- Prepare 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.
- Fry Garlic:
- In the same skillet add garlic slices and sauté until golden and crisp about 1 minute. Remove and drain on paper towel.
- 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.
- Mix 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 meal has become a family favorite especially on weekends when everyone gets involved in adding their favorite toppings to personalize each bowl.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board
Nutritional Information
Per serving calories: 610 total fat: 32 g carbohydrates: 52 g protein: 33 g
Notes
Substitute brown rice or quinoa for a whole-grain twist. For a vegetarian version use crispy tofu instead of salmon.
Save Enjoy this vibrant easy bowl as a quick healthy main dish. It's sure to become a weeknight staple.
Common Questions
- → What's the best way to get salmon skin crispy?
Dry the fillets well and cook skin-side down over medium-high heat to achieve a golden, crispy skin.
- → Can I use leftover rice for this dish?
Yes, cold, day-old rice crisps up perfectly in the pan, creating a textured base for toppings.
- → How spicy is the mayo sauce?
You can adjust the Sriracha amount to suit your heat level preference when mixing the spicy mayo.
- → Are there vegetarian options for this bowl?
Swap salmon for crispy tofu to offer a plant-based variation packed with contrasting textures and flavor.
- → What type of rice works best?
Short-grain white rice yields a fluffy, sticky texture ideal for crisping in the skillet and holding toppings.
- → How can I add extra crunch or nutrition?
Try adding shredded carrots, radish, or even toasted quinoa for more texture and nutrients.