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.
The first time I created this crispy salmon rice bowl, my kitchen filled with the scent of sizzling garlic and savory salmon. Bringing together these ingredients is always satisfying—each bowl turns out uniquely colorful and deeply satisfying.
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
- Season 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.
- Make 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.
- Mix 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 is my daughter’s favorite weeknight dinner—she loves adding extra spicy mayo and sesame seeds. It’s become a go-to when we gather around the dinner table for a quick, satisfying meal.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board make prep and assembly fast and easy.
Allergen Information
This dish contains fish (salmon), egg (mayonnaise), sesame, and soy, commonly present in kimchi and nori. Check product labels if you require gluten-free options.
Nutritional Information
Per serving: 610 calories, 32 g total fat, 52 g carbohydrates, and 33 g protein.
Save This simple salmon bowl makes weeknight dinners exciting and packs big flavor in every bite.
Recipe FAQ
- → How do I make salmon skin extra crispy?
Pat the salmon dry, season well, and cook skin-side down in a hot skillet without moving until skin crisps.
- → Can I use brown rice or quinoa instead of white rice?
Yes, both whole grains work well and add extra nutrition and a different texture to the base.
- → Is there a vegetarian alternative to salmon?
Crispy tofu is a delicious substitute, offering protein and texture while keeping the dish plant-based.
- → What toppings add the most crunch?
Crispy garlic, toasted sesame seeds, and optional sliced radish or carrots bring delightful crunchiness.
- → Do I need special tools to cook this bowl?
A non-stick skillet, spatula, and basic knife and cutting board are all you need for prep and assembly.
- → What allergen considerations are there?
The dish contains fish, egg, sesame, and sometimes soy or gluten depending on kimchi and sauces. Check all labels.