Pin 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 tried making salmon rice bowls when searching for a fast, flavorful dinner that would impress my friends. The combination of crispy textures and creamy spicy mayo made it instantly popular at my table.
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.
- Cook 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.
- Crispy Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Rice Prep:
- 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.
- Spicy Mayo:
- While rice crisps, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assembly:
- 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.
Pin 
This has become a weeknight favorite for my family, especially when we want a tasty meal without ordering takeout.
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 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
Pin Enjoy your crispy salmon rice bowl as a fresh, satisfying main dish. Try pairing it with sparkling water and a squeeze of lime for a bright finish.
Recipe Questions & Answers
- → How do I achieve crispy salmon skin?
Start by patting the salmon dry and seasoning generously. Sear skin-side down in a hot, oiled skillet until deeply golden before flipping.
- → Can I use leftover rice for this dish?
Yes, cold or leftover rice is preferred for achieving golden, crispy grains when pan-frying in the skillet.
- → What alternatives exist for spicy mayo?
You can substitute Greek yogurt or vegan mayo, adjusting hot sauce to taste for similar creaminess and heat.
- → How do I make it vegetarian?
Swap salmon for crispy tofu or tempeh, keeping all toppings and sauce the same for a plant-based bowl.
- → Are there gluten-free options?
Yes, ensure your kimchi and hot sauce are gluten-free, or select certified gluten-free varieties to suit sensitivities.
- → Which garnishes work best?
Try fresh scallions, sesame seeds, nori strips, and crispy garlic slices for extra crunch and flavor contrast.