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 bowl after craving a satisfying salmon meal that felt both rejuvenating and hearty. The crisped rice and burst of spicy mayo quickly made it a favorite dinner option for busy weeknights.
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.
- Cook 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.
- 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.
- Make 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 rice bowl has become our go-to for a cozy family lunch on Sundays. Everyone enjoys assembling their own bowl, adding extra toppings and making it their own creation.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board.
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (often present in kimchi and nori). May contain gluten depending on the kimchi or sauces used—check labels if gluten-sensitive.
Nutritional Information
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g per serving.
Save This bowl delivers bright flavors and crispy bites you'll crave. Customize your toppings for a quick meal you'll make again and again.
Recipe FAQ
- → How do I get the salmon skin extra crispy?
Pat the salmon dry, season, and cook skin-side down over medium-high heat without moving it until golden and crisp.
- → Can I use a different grain instead of white rice?
Yes, substitute with brown rice or quinoa for a whole-grain option and similar crisp texture.
- → Is there a vegetarian alternative for salmon?
Crispy tofu makes an excellent substitute for the salmon. Prepare the same way and assemble as directed.
- → What vegetables work well as additional toppings?
Try shredded carrots, radish, or sliced peppers for extra crunch and color in your bowl.
- → How should I serve and garnish the bowl?
Serve warm, topped with spicy mayo, crispy garlic chips, sesame seeds, and strips of nori if desired.