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 salmon rice bowl after a week of leftover rice and craving something fresh and light. The crispy salmon skin added just the right crunch, and the spicy mayo brought everybody back for seconds.
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 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 plate and let rest.
- Garlic Chips:
- In 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, add a touch more oil if needed. Add cold rice, pressing 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 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 My family loves assembling their own bowls, layering toppings just the way they like. Sharing stories and laughs over these colorful rice bowls has become our Saturday go-to meal.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board make prep and cooking a breeze for this recipe.
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (often found in kimchi or nori). Check kimchi and sauces for possible gluten.
Nutritional Information (per serving)
Calories: 610. Total Fat: 32 g. Carbohydrates: 52 g. Protein: 33 g per serving.
Save Enjoy this bowl fresh and warm, with each bite offering a satisfying contrast of flavors and textures. Perfect for a quick lunch or dinner.
Recipe Guide
- → How do I ensure the salmon skin gets crispy?
Pat fillets dry and cook skin-side down on medium-high heat without moving until golden and crisp.
- → Can I use another type of rice?
Short-grain white rice works best for crispiness, but brown rice or quinoa can be substituted for a whole-grain option.
- → Is spicy mayo adjustable for heat?
Yes, adjust Sriracha or hot sauce to suit your spice preference before whisking with mayo and lime juice.
- → Are there vegetarian alternatives?
Crispy tofu can replace salmon for a vegetarian variation without sacrificing texture or flavor.
- → What garnishes add more flavor?
Crispy garlic, sesame seeds, nori strips, and chopped scallions provide extra savory notes and crunch.
- → Is gluten a concern in this bowl?
Check kimchi and sauce labels for gluten ingredients to accommodate sensitivities.