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 made this crispy salmon rice bowl, it became a weeknight favorite for its vibrant ingredients and satisfying crunch. It&s a fun way to use leftover rice and brings together everything I love about Asian Fusion in one delicious dish.
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, season both sides with salt and pepper.
- Crisp 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.
- Make 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 the 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 Sharing this meal around the table always gets excited responses from everyone. It&s become a staple for family dinners when we want something quick yet special.
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). Check kimchi and sauces for gluten if sensitive.
Nutritional Information
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g (per serving)
Save Enjoy your vibrant crispy salmon rice bowl fresh out of the pan for the best taste. Don&t forget a squeeze of lime or a sprinkle of extra sesame seeds before serving.
Recipe FAQs
- → How do I make the salmon crispy?
Pat salmon fillets dry and cook skin-side down in hot oil without moving until the skin is golden and crisp.
- → Can I substitute the rice?
Yes, swap in brown rice or quinoa for a whole-grain variation that's equally delicious.
- → Is there a vegetarian option?
Use crispy tofu in place of salmon to create a flavorful bowl suited for vegetarian diets.
- → What adds extra crunch to the dish?
Crispy garlic slices and toppings like shredded carrots or radish boost the crunch factor.
- → How spicy is the mayo?
Spicy mayo's heat depends on the amount and type of hot sauce; adjust Sriracha to your taste.
- → How do I ensure rice gets crispy?
Use cold, leftover rice and press firmly into the pan, cooking undisturbed until the bottom is golden.