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.
The first time I made these rice bowls was after finding leftover salmon in the fridge, and it instantly became a staple for lazy evenings when I crave bold flavors without too much effort.
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
- 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.
- Crisp the garlic:
- In the same skillet, add garlic slices and saute until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Make crispy 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 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.
Save My kids love building their own bowls at the table, and it's become a fun family dinner that disappears in minutes.
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, so check labels if gluten-sensitive.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g
Save Enjoy these bowls fresh and hot for the crispiest texture and brightest flavors.
Recipe FAQ
- → How do I make the salmon crispy?
Pat the salmon dry, season it, and cook skin-side down in hot oil until the skin turns golden and crisp before flipping.
- → Can I use leftover rice?
Yes, cold leftover rice works best for achieving a crispy, golden base in the skillet.
- → What substitutes can I use for salmon?
Crispy tofu or another flaky fish work well if you prefer a vegetarian or pescatarian option.
- → Is this bowl gluten-free?
The bowl can be gluten-free if you select certified gluten-free kimchi and sauces—always check ingredient labels.
- → How spicy is the mayo?
Spicy mayo gets heat from Sriracha—adjust the amount to your taste for a mild or bolder kick.
- → What garnishes enhance flavor and texture?
Use crispy garlic, toasted sesame seeds, nori strips, avocado slices, and fresh scallions for layered flavors and crunch.