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.
I first made this bowl after craving something comforting yet lively. The crispy rice and salmon became an instant favorite paired with spicy mayo and tangy kimchi.
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 season both sides with salt and pepper.
- Crisp 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.
- 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 When my family tried this meal everyone picked their favorite toppings making it a fun dinner experience. We love gathering around the table to build our own bowls.
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.
Nutritional Information (per serving)
Calories: 610 Total Fat: 32 g Carbohydrates: 52 g Protein: 33 g
Save Finish your bowl with a splash of lime for brightness. It is perfect for lunch or a quick flavorful dinner.
Recipe Questions
- → How do you make salmon skin extra crispy?
Ensure the salmon fillets are thoroughly dried with paper towels, season well, and cook skin-side down in a hot non-stick skillet until the skin is golden and crisp before flipping.
- → Can I use brown rice instead of white rice?
Absolutely! Substitute with cooked brown rice or even quinoa for added whole-grain nutrition and a slightly nutty flavor profile.
- → What’s the best way to crisp rice?
Use cold, leftover rice. Press it into an even layer in a hot, lightly oiled skillet and let it cook undisturbed until the bottom turns golden and crispy.
- → Are there vegetarian alternatives for salmon?
Crispy tofu is an excellent vegetarian substitute. Pan-fry firm tofu slices until golden and assemble with the same toppings and sauces.
- → How spicy is the mayo sauce?
The spicy mayo combines mayonnaise and Sriracha or hot sauce. Adjust heat level to your preference by varying the amount of hot sauce used.
- → Is this bowl gluten-free?
Check labels on kimchi, nori, and sauces, as some may contain gluten. Use certified gluten-free products to ensure the dish is safe for gluten sensitivity.