Save to Pinterest 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 when I was craving something comforting but also wanted fresh, bold flavors. The crispy rice and golden salmon skin reminded me of my favorite Asian fusion restaurant, and now it's a regular in my home rotation.
Ingredients
- Salmon: 2 salmon fillets (about 150 g each), skin-on
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Vegetable oil: 1 tbsp
- Rice: 2 cups cooked short-grain white rice (leftover/cold preferred)
- Mayonnaise: 3 tbsp
- Sriracha: 1 tbsp
- Lime juice: 1 tsp
- Toasted sesame oil: 1/2 tsp
- Kimchi: 1/2 cup, roughly chopped
- Garlic: 2 cloves, thinly sliced
- Cucumber: 1 small, thinly sliced
- Avocado: 1, sliced
- Scallions: 2 tbsp, finely chopped
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, cut into strips (optional)
Instructions
- Prepare the Salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- Crisp the 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 the 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 to Pinterest My kids love building their own bowls and picking their favorite toppings. It's a hands-on meal that brings our family around the table for a fun dinner together.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, and cutting board are all you'll need for this recipe.
Allergen Information
Contains fish, egg, sesame, and soy. Check kimchi and sauce labels for gluten if sensitive.
Nutritional Information
Each serving has about 610 calories, 32 g fat, 52 g carbohydrates, and 33 g protein.
Save to Pinterest This bowl is always a crowd-pleaser and takes minimal effort for maximum flavor. Make it your own with any toppings you love.
Recipe FAQs
- → How do I achieve crispy salmon skin?
Pat salmon dry and cook skin-side down in hot oil until deeply golden and crisp before flipping.
- → Can I use a different type of rice?
Short-grain white rice works best, but brown rice or even quinoa can be substituted for extra texture or whole grains.
- → Is spicy mayo adjustable?
Yes, adjust the amount of hot sauce to suit your desired heat level; lime juice adds brightness to the sauce.
- → Are there vegetarian alternatives for salmon?
Crispy tofu is an excellent substitute for salmon, providing a satisfying texture and protein.
- → How should I serve the bowl for maximum freshness?
Layer warm crispy rice, fresh veggies, and cooked salmon just before serving. Add garnishes last for crunch.
- → What pairs well as a drink?
A light citrusy white wine or sparkling water with a splash of lime complements the bowl's flavors.