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
This recipe became a weeknight favorite when my family wanted something bold but effortless The crispy salmon and rice combo always gets cheers at our dinner table
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 non-stick skillet over medium-high Place salmon skin-side down cook for 4&ndash5 minutes until skin is crispy Flip and cook 2&ndash3 minutes until just cooked through Transfer to plate and let rest
- Crisp garlic:
- In same skillet add garlic slices and sauté until golden and crisp about 1 minute Remove and drain on paper towel
- Make crispy rice:
- Wipe skillet clean add touch more oil if needed Add cold rice press down to form even layer Cook undisturbed over medium-high for 5&ndash7 minutes until bottom is golden and crispy
- Mix sauce:
- While rice crisps whisk mayonnaise Sriracha lime juice and sesame oil
- Assemble bowl:
- Divide crispy rice between 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 and enjoy
Save We love sharing these bowls at weekend lunches when everyone can customize their own Every time we make this it sparks fun conversation and happy memories
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board are all you need for prepping and assembling these bowls
Allergen Information
Contains fish (salmon) egg (mayonnaise) sesame and soy (present in kimchi and nori) May contain gluten depending on kimchi or sauces always check product labels
Nutritional Information
Per serving Calories 610 Total Fat 32 g Carbohydrates 52 g Protein 33 g
Save Enjoy fresh and vibrant salmon rice bowls with family or friends The crispy textures and bold flavors make every bite memorable
Recipe Questions & Answers
- → How do I get the salmon skin crispy?
Pat the salmon fillets very dry and let them cook skin-side down in hot oil without moving until the skin crisps, then flip briefly to finish.
- → Can I use leftover rice?
Yes, chilled leftover rice crisps up best—press it in a hot skillet and cook undisturbed for a golden bottom.
- → How spicy is the mayo?
The heat level depends on your chosen hot sauce; adjust the Sriracha to taste for mild or fiery results.
- → Is there a vegetarian option?
Swap the salmon with crispy tofu cubes for a delicious vegetarian variation packed with protein and texture.
- → Which sides pair well?
Light citrusy white wine or sparkling water with lime complements the bowl. Add shredded carrots or radish for extra crunch.
- → Does this dish contain common allergens?
This bowl contains fish, egg (in mayonnaise), sesame, and soy; check sauces and kimchi for gluten as labels can vary.