Pin it 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 made this salmon bowl, I was amazed at how the combination of crispy rice and flaky fish could impress even my pickiest eaters. It quickly became a go-to when I needed something fast but wanted bold flavors.
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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)
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Instructions
- Prep and Season Salmon:
- Pat salmon fillets dry and 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.
- 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 immediately.
Pin it This is our favorite recipe on busy nights when everyone is craving something nourishing but full of punchy flavors. The kids love arranging their own toppings and the crispy bits always disappear first.
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Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board ensure everything comes together with ease.
Allergen Information
Contains fish, egg, sesame, and likely soy. Ingredient labels matter for gluten-sensitive diners.
Nutritional Information (per serving)
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g.
Pin it 
Enjoy your crispy salmon rice bowl hot and fresh for maximum crunch. Every bite delivers comfort and excitement in equal measure.
Recipe Questions & Answers
- → How do I achieve perfectly crispy salmon skin?
Pat the salmon dry, season well, and cook skin-side down in hot oil without moving for several minutes to ensure crispiness.
- → Can I substitute the rice with another grain?
Yes, brown rice or quinoa can be used for a whole-grain base; ensure grains are cooled for best crisping texture.
- → What’s an alternative for spicy mayo?
You can use plain mayo, Greek yogurt, or mashed avocado if looking for a milder or dairy-free option.
- → Is there a vegetarian version?
Try crispy tofu in place of salmon for a completely vegetarian bowl, maintaining dynamic flavor and texture.
- → Tips for extra crunch in the bowl?
Add shredded carrots or radish with veggies and toast the rice a bit longer for deeper golden crispiness.
- → How do I store leftovers?
Keep components separate in airtight containers in the refrigerator for up to 2 days; reheat salmon and rice before assembling.
