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, I was amazed how easy it came together. The combination of crunchy rice and spicy mayo quickly became a weeknight favorite.
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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 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)
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Instructions
- Season and Cook Salmon:
- Pat salmon fillets dry, season both sides with salt and pepper. Heat vegetable oil in 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 plate and let rest.
- Make Crispy Garlic:
- In 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 touch more oil if needed. Add cold rice, pressing down to form 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 immediately.
Save This bowl is now a staple in our kitchen. My family loves building their own bowl and choosing favorite toppings.
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Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board are essential for making this dish easily.
Nutritional Information (per serving)
Calories: 610 Protein: 33 g Carbohydrates: 52 g Total Fat: 32 g
Variations
Substitute brown rice or quinoa for a whole-grain version. Try crispy tofu instead of salmon for vegetarian bowl.
Save 
Serve immediately for best texture. Leftovers can be enjoyed for lunch the next day.
Cooking Guide
- → How do you get the salmon skin crispy?
Pat the fillets dry, season, and cook skin-side down in hot oil for several minutes without moving to develop crispiness.
- → Can I use a different grain instead of white rice?
Yes, try brown rice or quinoa for a wholesome twist. Adjust cook time for crisping as needed.
- → Is the spicy mayo adjustable for heat?
Absolutely! Add more or less Sriracha to suit your spice preference, or substitute with your favorite hot sauce.
- → What vegetarian alternatives work well?
Crispy tofu makes an excellent alternative, providing texture and flavor when salmon is omitted.
- → Are there gluten-free options?
Check labels for sauces and kimchi to avoid gluten. Most major ingredients are naturally gluten-free.
- → How long does it take to prepare?
Preparation and cooking together take about 35 minutes, making this a quick and flavorful main dish.
