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 this bowl after a busy week and was amazed by how simple ingredients can turn into such a satisfying meal. Making crispy salmon skin is now one of my favorite kitchen rituals.
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 Salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- 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 and let rest.
- Garlic Chips:
- In the same skillet, add garlic slices and sauté until golden and crisp, about 1 minute. Remove and drain on paper towel.
- 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.
- 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.
Save My family loves gathering for make-your-own rice bowls. Everyone customizes their toppings and it always sparks laughter around the table.
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 kimchi or sauces used—check labels if gluten-sensitive.
Nutritional Information (per serving)
Calories: 610, Total Fat: 32 g, Carbohydrates: 52 g, Protein: 33 g
Save This bowl comes together fast but feels restaurant-special. Let everyone drizzle spicy mayo for a personal touch.
Recipe Guide
- → How do I get salmon skin extra crispy?
Ensure salmon skin is dry before seasoning, then cook skin-side down in a hot skillet without moving for 4–5 minutes.
- → Can I use leftover rice?
Yes, cold leftover rice crisps best in the pan, forming a golden crust without becoming mushy.
- → What substitutes work for spicy mayo?
Greek yogurt mixed with Sriracha or plain mayo with a dash of rice vinegar works well.
- → Is kimchi necessary?
Kimchi adds tang and crunch, but pickled vegetables or shredded carrots can be used for a milder flavor.
- → How do I make it vegetarian?
Swap out salmon for crispy tofu or tempeh, using the same seasoning and pan technique.
- → What can I serve alongside?
Pair with citrusy white wine, sparkling water with lime, or a refreshing cucumber salad for balance.