Pin 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.
My first attempt at these bowls surprised me with how truly satisfying every bite was especially thanks to the mix of crispy salmon and rice with spicy creamy mayo. Since then it is become a favorite for both busy evenings and sharing with friends who love bold flavors.
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
- Prepare Salmon:
- Pat salmon fillets dry season both sides with salt and pepper.
- Cook 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 Garlic:
- In the same skillet add garlic slices and sauté 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.
Pin Whenever we make this someone always says it reminds them of family sushi nights but easier and quicker. The crispy rice is always a big hit at 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 the 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
Pin A drizzle of extra spicy mayo gives a beautiful finish serve immediately to enjoy the best crunch and flavors.
Recipe Q&A
- → How do I make the salmon crispy?
Pat the fillets dry, season, then cook skin-side down in hot oil until the skin crisps before flipping.
- → Can I use leftover rice?
Yes, cold and leftover short-grain rice crisps best—press flat in a skillet for a golden base.
- → Is there a vegetarian option?
You can substitute crispy tofu for salmon while keeping other ingredients the same for a vegetarian bowl.
- → What toppings can I add?
Try nori strips, scallions, sesame seeds, cucumber slices, avocado, and extra crunchy garlic for garnish.
- → What does spicy mayo add?
Spicy mayo delivers heat, creaminess, and zest—use Sriracha, lime juice, and sesame oil for depth of flavor.
- → How to serve for best flavor?
Assemble the bowl with hot rice and salmon, then top with fresh garnishes and spicy mayo just before serving.