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 tried this salmon rice bowl, I was amazed by the way each element complements the others. The spicy mayo ties everything together so deliciously that it became a weeknight staple in my 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 or 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 to 5 minutes until skin is crispy. Flip and cook another 2 to 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, add a touch more oil if needed. Add cold rice and press down to form an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until bottom is golden and crispy.
- Mix Spicy Mayo:
- 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 My family loves piling on extra toppings, and it turns into a fun build-your-own bowl night. Even picky eaters enjoy the crispy rice and savory fish!
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. Always check labels if gluten-sensitive.
Nutritional Information
Per serving: Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g
Save Treat yourself to this salmon rice bowl for a speedy weeknight dinner that tastes restaurant-quality. Garnish generously and enjoy every bite!
Recipe FAQ
- → How do I make the salmon crispy?
Pat salmon dry, season, and cook skin-side down in hot oil until the skin is deeply golden and crisp.
- → Can I use leftover rice?
Yes, cooled or leftover short-grain rice crisps up perfectly when pressed in a hot skillet.
- → Is spicy mayo adjustable?
You can adjust the heat level by varying the amount or type of hot sauce used in the mayo.
- → What toppings can I add?
Cucumber, avocado, scallions, kimchi, sesame seeds, crispy garlic, and nori make great additions. Feel free to customize.
- → How do I make it vegetarian?
Swap salmon for crispy tofu or your favorite plant-based protein for a delicious meat-free option.
- → Are there common allergens?
This dish contains fish, egg, sesame, and potential gluten from certain sauces—check labels for sensitivities.