Save It 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 when looking for a way to use leftover rice and bring fresh energy to weeknight dinners. The crispy bits paired with tangy kimchi quickly became a family favorite.
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 or 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
- Season Salmon:
- Pat salmon fillets dry and 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
- 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 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
- 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 (broken 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 It This recipe always brings everyone to the kitchen excited to customize their bowls and share a casual meal together. It is especially loved for its fresh flavors and crunchy rice.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board are needed for easy assembly.
Allergen Information
Contains fish (salmon) egg (mayonnaise) sesame and soy (often present in kimchi and nori) and may contain gluten depending on kimchi or sauces.
Nutritional Information
Each serving provides 610 calories 32 g total fat 52 g carbohydrates and 33 g protein.
Save It Enjoy as a quick weeknight meal or elevate with extra toppings for a fun dinner party. Bold flavors and satisfying textures come together beautifully in each bite.
Common Questions About Recipes
- → How can I make salmon skin extra crispy?
Start with dry, skin-on fillets. Cook skin-side down in hot oil, pressing lightly, and don’t move until crisp.
- → Is leftover rice necessary for crispy rice?
Yes, cold leftover rice works best. Its lower moisture content makes it crisp up without sticking.
- → Can I adjust the spicy mayo heat level?
Absolutely! Use less Sriracha for milder heat, or add more for a spicier sauce to suit your taste.
- → Are there vegetarian alternatives for salmon?
Crispy tofu makes a fantastic substitute, delivering similar texture and absorbing flavors beautifully.
- → What sides pair well with this bowl?
Serve with light salads, citrusy beverages, or simply on its own for a balanced, satisfying meal.
- → How can I make this gluten-free?
Check labels on kimchi and sauces, or use alternatives that guarantee gluten-free ingredients.