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 tried a crispy rice bowl after craving something comforting but not too heavy. The combination of crunchy salmon skin, tangy kimchi, and spicy mayo made this an instant weeknight favorite at our house.
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 and 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 (chopped), 2 cloves garlic (thinly sliced), 1 small cucumber (thinly sliced), 1 avocado (sliced), 2 tbsp scallions (chopped), 1 tbsp toasted sesame seeds, 1 sheet nori (cut into strips, optional)
Instructions
- Prepare Salmon:
- Pat salmon fillets dry and 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 to 5 minutes until skin is crispy. Flip and cook for another 2 to 3 minutes until just cooked through. Transfer to a plate to rest.
- Crispy Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain.
- Crispy Rice:
- Wipe the skillet clean, add a touch more oil if needed. Add cold rice, press down to form a layer. Cook undisturbed over medium-high heat for 5 to 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 (broken into large chunks), kimchi, cucumber, avocado, and scallions. Drizzle spicy mayo over top. Garnish with crispy garlic, sesame seeds, and nori strips if using.
- Serve:
- Serve immediately.
Save This dish is a hit whenever family comes together for weekend dinners. Even picky eaters love building their own bowls, adding extra crunch or swapping for tofu if they prefer.
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 product labels if gluten-sensitive.
Nutritional Information
Per serving: Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g.
Save This bowl is loaded with fresh flavors and textures, making dinner a breeze. Enjoy the golden crispness and spicy tang in every bite!
Common Questions
- → How do I ensure the salmon skin turns out crispy?
Pat the salmon dry, season well, and cook skin-side down in hot oil without moving it until the skin crisps and turns golden.
- → Can I make this bowl gluten-free?
Check ingredient labels for gluten in kimchi or sauces and substitute as needed for a gluten-free meal.
- → What if I don’t have leftover rice?
Spread freshly cooked rice thinly and chill briefly to dry it slightly. Use cold rice for best crispy results.
- → How spicy is the spicy mayo?
Adjust the amount of Sriracha or hot sauce to suit your taste—from mild to extra hot.
- → Can I substitute the salmon with another protein?
Crispy tofu works well for a vegetarian version, or try cooked chicken or shrimp for other options.
- → What sides pair well with this bowl?
Fresh pickled vegetables, light salads, citrusy white wine, or sparkling water with lime are excellent pairings.