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.
This recipe instantly became a weeknight favorite in my home. The crispy salmon paired with spicy mayo and tangy kimchi lifts a simple rice bowl into a crave-worthy 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 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 Salmon:
- Pat salmon fillets dry season with salt and pepper on both sides.
- 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 to 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.
- Prepare Crispy Rice:
- Wipe skillet clean. Add more oil if needed. Add cold rice pressing into 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 mayonnaise Sriracha lime juice and sesame oil until smooth.
- Assemble Bowls:
- Divide crispy rice between bowls. Top with salmon broken into chunks kimchi cucumber avocado and scallions. Drizzle spicy mayo over. Garnish with crispy garlic sesame seeds and nori if desired.
- Serve:
- Serve immediately for best texture and flavor.
Pin It This rice bowl is always requested when my family gathers for casual dinners. Everyone can build their own bowl which makes it fun for kids and adults alike.
Required Tools
Non-stick skillet spatula small mixing bowl knife and cutting board are essential for easy preparation and assembly.
Allergen Information
Contains fish egg sesame and soy. May contain gluten depending on kimchi or sauce ingredients always check product labels.
Nutritional Information (per serving)
Calories 610 Total Fat 32 g Carbohydrates 52 g Protein 33 g
Pin It Serve immediately and enjoy the satisfying crunch and vibrant flavors. This bowl is sure to become a routine favorite for lunches or casual dinners.
Recipe FAQs
- → How do I make the salmon extra crispy?
Ensure the fillets are dry, use skin-on salmon, and cook skin-side down in hot oil without moving for optimal crispiness.
- → What rice works best for this dish?
Cold, leftover short-grain white rice crisps well in a skillet; brown rice or quinoa also work for a whole-grain option.
- → Can I adjust the spiciness of the mayo?
Yes, increase or decrease the Sriracha amount to suit your heat preference, or swap in a milder hot sauce.
- → Are there vegetarian substitutes for salmon?
Use crispy tofu instead of salmon for a vegetarian alternative with satisfying crunch and protein.
- → What garnishes add extra flavor?
Top bowls with toasted sesame seeds, crispy garlic, nori strips, or sliced radish for added crunch and flavor.
- → Is this dish gluten-free?
It can be gluten-free if you use certified gluten-free kimchi and sauces; always check ingredient labels.