Pin 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.
The first time I made this salmon rice bowl, the crackling sound of the crispy rice layer made my kitchen feel like a bustling restaurant. The family loved assembling their bowls with their favorite toppings.
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 the Salmon:
- Pat salmon fillets dry and season with salt and pepper.
- Cook the 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.
- Crispy Garlic:
- In the same skillet, add garlic slices and cook until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Crispy Rice:
- Wipe skillet clean, add extra oil if needed. Add cold rice, spread evenly, and cook undisturbed over medium-high heat for 5–7 minutes until bottom is golden and crispy.
- Spicy Mayo:
- Mix mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble Bowls:
- Divide crispy rice between two bowls. Top with salmon (broken into chunks), kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo. Garnish with garlic, sesame seeds, and nori strips if desired.
- Serve:
- Enjoy immediately.
Pin My kids love picking their bowl toppings, and it always leads to laughter as they compete for the most colorful creation.
Notes & Variations
Swap out salmon for crispy tofu or shrimp for a fun protein twist. Add shredded carrots or radish for more crunch and color.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, and cutting board make this bowl a breeze to create.
Allergen Information
Contains fish, egg, sesame, and soy depending on kimchi and nori. Check all labels if gluten-sensitive.
Pin This bowl brings big flavors with every bite. Try it for a crowd-pleasing meal that looks as good as it tastes.
Recipe Q&A
- → How do I make salmon crispy?
Pat fillets dry and cook skin-side down in a hot skillet with oil for 4-5 minutes, then finish briefly on the other side.
- → Which rice works best for this bowl?
Leftover, cold short-grain white rice is ideal, as it crisps up well when pressed into the hot skillet.
- → Can I make this dish vegetarian?
Replace salmon with crispy tofu, and use plant-based mayo for a vegetarian version full of texture and flavor.
- → What sauce gives the bowl its kick?
Mix mayonnaise with Sriracha hot sauce, lime juice and toasted sesame oil for a creamy, spicy drizzle.
- → Are there gluten-free alternatives?
Use gluten-free kimchi and sauces, and verify your ingredients for any hidden gluten if sensitive or allergic.
- → What can I add for extra crunch?
Try shredded carrot, radish, or crispy nori strips to boost texture and visual appeal.
