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 salmon rice bowl when experimenting with leftover salmon and some cold rice. The crispy rice paired with spicy mayo and tangy kimchi quickly became my favorite way to use up leftovers for a weeknight meal.
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 or 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 the salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- Cook 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.
- Make crispy 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 the bowl:
- 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.
Save My kids love building their own rice bowls, choosing their favorite toppings and adding extra spicy mayo. This recipe makes dinner interactive and fun for everyone at home.
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: check labels if gluten-sensitive.
Nutritional Information
Calories: 610. Total Fat: 32 g. Carbohydrates: 52 g. Protein: 33 g per serving.
Save Try this rice bowl for lunch or dinner any day of the week. It keeps the whole family satisfied and sparks creativity at mealtime.
Recipe FAQ
- → How do I ensure salmon skin turns crispy?
Pat salmon dry and sear skin-side down in a hot skillet without moving for several minutes. This crisps the skin perfectly.
- → Can I substitute the rice base?
Yes, brown rice or quinoa work well, though cook until each forms a golden, crispy crust for best texture.
- → Is spicy mayo adjustable for heat levels?
Absolutely. Adjust the amount of Sriracha or choose a milder sauce to suit your spice preference.
- → What toppings complement the dish?
Kimchi, avocado, cucumber, scallions, crispy garlic, sesame seeds, and nori add variety in flavor and texture.
- → How do I make a vegetarian version?
Swap salmon for crispy tofu and follow the same method for assembling the bowl and toppings.
- → What are common allergens?
This dish contains fish, egg, sesame, and possibly soy or gluten—check labels for specific ingredient allergens.