Save to Pinterest 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.
When I make these salmon rice bowls, I love how the crispy skin and savory garlic create such a satisfying contrast with the creamy avocado and spicy mayo. My family always requests this fusion dish when we want something special but effortless.
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 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.
- 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 & Serve:
- Garnish with crispy garlic sesame seeds and nori strips if using. Serve immediately.
Save to Pinterest We love gathering around the table for this colorful rice bowl my kids layer their favorite toppings and compete for the crispiest garlic slices. It's always a fun and tasty meal together.
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 the kimchi or sauces used. Check labels if gluten-sensitive.
Nutritional Information
Per serving: Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g
Save to Pinterest The spicy mayo pulls everything together and the crisped rice gives every bite a wonderful crunch. This bowl makes an amazing lunch or dinner whenever you crave bold flavors with minimal effort.
Recipe FAQs
- → How do I make the salmon extra crispy?
Pat the salmon dry and cook skin-side down in hot oil until the skin is golden and crisp. Let it rest before serving for best texture.
- → Can I substitute the rice?
Yes, use brown rice or quinoa for a whole-grain alternative while maintaining a crispy base.
- → What can I use instead of salmon?
Crispy tofu makes a delicious vegetarian option, taking on the same seasonings and method as salmon.
- → Is this dish gluten-free?
It can be made gluten-free by checking labels on kimchi and sauces to avoid hidden gluten ingredients.
- → What toppings pair well with this bowl?
Try shredded carrots, radish, or extra scallions for crunch and freshness alongside avocado, cucumber, and sesame seeds.
- → How spicy is the mayo?
Spiciness depends on the amount and type of hot sauce used. Adjust Sriracha for your preferred level.