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.
When I first tried making this salmon rice bowl at home, I was amazed by how the crispy salmon paired perfectly with the spicy mayo and the tangy kimchi. Now, it is my go-to dinner when I need something satisfying but don&t want to spend hours in the kitchen.
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.
- Sear 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.
- Crisp 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 broken 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 My family loves when I serve these bowls on busy weeknights. The flavors always get rave reviews and even picky eaters dig in happily.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board make prep easy and cleanup quick.
Notes
Substitute brown rice or quinoa for a whole-grain twist. For extra crunch add shredded carrots or radish. Pair with a light citrusy white wine or sparkling water with lime. For a vegetarian version use crispy tofu instead of salmon.
Cuisine & Yield
This Asian fusion main dish yields 2 servings and fits a pescatarian diet.
Save This fresh and colorful salmon rice bowl is sure to become a new favorite for lunch or dinner. Enjoy every delicious bite!
Recipe FAQ
- → How do I make the salmon skin extra crispy?
Pat the salmon skin dry before seasoning, and cook skin-side down on medium-high heat until deeply golden and crisp.
- → Can I use leftover rice?
Yes, cold leftover rice is ideal for crisping in the skillet, yielding a golden, crunchy base for your bowl.
- → What substitutes can I use for salmon?
Crispy tofu works well as a vegetarian option and pairs nicely with spicy mayo and kimchi.
- → How spicy is the mayo?
You can adjust the heat level by reducing or increasing the amount of hot sauce or Sriracha to suit your taste.
- → What other toppings go well?
Try shredded carrots, radish, or extra scallions for added crunch and freshness. Nori strips add a savory touch.
- → Is this bowl gluten-free?
It can be made gluten-free if you check your kimchi and sauce ingredients for hidden gluten sources.