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 tried this bowl as a way to use leftover rice and it quickly became a household favorite. The layers of crispiness and spice make every bite exciting.
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 non-stick skillet over medium-high heat. Place salmon skin-side down and cook 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.
- Crispy Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Crisp Rice:
- Wipe skillet clean, add a touch more oil if needed. Add cold rice, press 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:
- 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 and garnish with crispy garlic, sesame seeds, and nori strips if using.
- Serve:
- Serve immediately.
Save My family asks for this salmon rice bowl almost every weekend. Each person customizes their toppings, making dinner a fun and interactive meal.
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 kimchi or sauces used—check labels if gluten-sensitive.
Nutritional Information (per serving)
Calories: 610 Protein: 33 g Fat: 32 g Carbohydrates: 52 g
Save This rice bowl is satisfying and colorful, perfect for lunch or dinner. Once you try crispy salmon this way, you'll make it again and again!
Recipe FAQ
- → How can I make the rice extra crispy?
Use cold, leftover rice and press flat in the skillet. Cook undisturbed for golden, crisp results.
- → What substitutes can I use for salmon?
Crispy tofu or grilled chicken work well. Adjust cooking time and seasonings to suit your protein.
- → Is it possible to make this bowl gluten-free?
Yes, ensure your kimchi and sauces are gluten-free by checking ingredient labels before using.
- → Can I prepare spicy mayo ahead?
Absolutely. Mix spicy mayo and refrigerate for up to 3 days; stir before serving for best texture.
- → What side dishes pair well with this bowl?
Try pickled vegetables, miso soup, or a simple citrus salad for a refreshing compliment.
- → How do I avoid overcooking the salmon?
Cook skin-side down for crispness, then flip briefly—remove from heat once opaque and just cooked through.