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 made this rice bowl while searching for a quick weeknight dinner. Combining leftovers with simple ingredients turned out to be unbelievably satisfying and easy.
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
- Prepare the 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 4–5 minutes until skin is crispy. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate and let rest.
- Crisp the Garlic:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Cook the Rice:
- Wipe skillet clean. Add more oil if needed. Add cold rice and press down to form an even layer. Cook undisturbed over medium-high heat for 5–7 minutes until the bottom becomes golden and crispy.
- Make 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.
Pin it This dish became an instant family favorite. My kids love assembling their bowls and adding their own garnishes for extra crunch.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife and cutting board make preparation effortless.
Nutritional Information
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g per serving.
Diet & Variations
For a pescatarian bowl, use salmon. For a vegetarian version, swap salmon for crispy tofu and enjoy the same bold flavors.
Pin it This salmon rice bowl delivers vibrant flavor in every bite. Enjoy its textures freshly cooked for the best results.
Frequently Asked Questions
- → How do I make the salmon skin extra crispy?
Pat the salmon thoroughly dry, season well, and cook it skin-side down in hot oil without moving until crisp and golden.
- → Can I use brown rice or another base?
Yes, substitute cold brown rice or quinoa for a wholesome twist on the classic flavors and texture.
- → Is there a vegetarian alternative for salmon?
Crispy tofu works well—season and pan-fry until golden, then use in place of salmon chunks.
- → What toppings add extra crunch?
Try adding shredded carrots, radish, or extra crispy garlic to increase the crunch and flavor profile.
- → What sauce pairs best with the bowl?
Spicy mayo made from mayonnaise, sriracha, lime, and sesame oil is the classic spicy, creamy complement.
- → How can I serve the dish for guests?
Prepare components ahead, assemble bowls just before serving, and offer extra garnishes and sauces on the side.