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.
Whenever I crave something satisfying and craveable, I reach for this salmon rice bowl. The crispy rice base and the spicy mayo always win my family over, and it comes together faster than takeout.
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 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.
- Fry the Garlic:
- In the same skillet, add garlic slices and saute 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.
- Make 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 and garnish with crispy garlic, sesame seeds, and nori strips if using.
- Serve:
- Serve immediately.
Save This salmon rice bowl recipe has become a regular request for weeknight dinners—everyone loves customizing their bowls with extra veggies or sauces.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board are all you need for easy prep and assembly.
Nutritional Information
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g (per serving).
Notes
Substitute brown rice or quinoa for whole-grain. Try shredded carrots or radish for extra crunch. Vegetarian? Swap salmon for crispy tofu.
Save Enjoy the vibrant flavors and textures in every bite—this is the bowl you'll want to make again and again!
Recipe Help
- → How do I achieve crispy salmon skin?
Dry the salmon thoroughly and cook skin-side down in a hot, oiled skillet until the skin is golden and crisp.
- → Can I use leftover rice?
Yes, cold or leftover rice works best for achieving a crunchy, golden rice base in the bowl.
- → What alternatives are there for salmon?
Crispy tofu, shrimp, or chicken strips are excellent replacements for salmon to suit different preferences.
- → Is this dish gluten-free?
It can be gluten-free if your kimchi and sauces don't contain gluten. Always check ingredient labels.
- → What toppings can be added?
Try shredded carrots, radish, or extra scallions for crunch and color. Nori strips offer a tasty finish.
- → How spicy is the mayo?
The heat depends on the amount and type of hot sauce used. Adjust Sriracha for your spice preference.