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.
I still remember the first time I combined leftover rice and crispy salmon with bold toppings for a homemade bowl. It instantly became a weeknight favorite for its simplicity and explosive flavor.
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
- Season 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. Place salmon skin-side down. Cook for 4 minutes until skin is crispy. Flip and cook 2 minutes more until just cooked through. Transfer to plate to rest.
- Fry Garlic:
- In same skillet, add garlic slices. Sauté until golden and crisp (about 1 minute). Drain on paper towel.
- Crisp Rice:
- Wipe skillet clean. Add a touch more oil if needed. Add cold rice, pressing into even layer. Cook undisturbed 5 minutes over medium-high until golden and crispy at the bottom.
- Mix Spicy Mayo:
- Whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble Bowl:
- Divide crispy rice between 2 bowls. Top with salmon (broken 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 bowl has become a staple for family lunches, especially on weekends. Everyone customizes theirs with favorite toppings, and it always brings smiles and empty plates.
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.
Nutritional Information
Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g
Pin It This recipe delivers bold flavors and textures you'll crave again. Crisp every element for maximum impact and enjoy immediately.
Recipe Questions & Answers
- → How do I achieve extra crispy salmon skin?
Pat fillets dry, season, and cook skin-side down on high heat without moving, then flip to finish.
- → Can I use leftover rice for this bowl?
Yes, cold leftover rice crisps best in the skillet, giving a golden, crunchy texture.
- → What toppings work well with the base flavors?
Kimchi, sliced cucumber, avocado, scallions, crispy garlic, sesame seeds, and nori strips all complement the main ingredients.
- → Is there a vegetarian alternative for salmon?
Swap salmon for crispy tofu to maintain a similar texture and protein content.
- → How spicy is the mayo, and can it be adjusted?
Adjust heat by varying Sriracha amount; use less for mild, more for extra kick.