Crispy Salmon Rice Bowl

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 made this crispy salmon rice bowl for a weeknight dinner and was amazed how fast it came together. The spicy mayo and crispy garlic instantly took the dish to restaurant level at home.

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.

Crisp Salmon:

Heat vegetable oil in 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.

Crisp 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 Sauce:

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.

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This recipe became a favorite in our home after our kids requested "the bowl with crispy fish" for lunch three weekends in a row. Everyone enthusiastically puts together their own bowls and it always brings us together 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—always check labels if gluten-sensitive.

Nutritional Information

Per serving: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g

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This crispy salmon rice bowl turns leftovers into a vibrant meal. Try it for a satisfying lunch or dinner that always impresses.

Answers to Recipe Questions

→ How do I achieve crispy salmon skin?

Pat fillets dry, season, and cook skin-side down in hot oil until golden and crisp before flipping.

→ Can I use another grain instead of rice?

Yes, brown rice or quinoa work well for extra nutrition and a different texture.

→ What’s the best way to crisp the rice?

Press cold rice into the skillet and leave undisturbed until the underside turns golden and crunchy.

→ Is there a vegetarian alternative for salmon?

Replace salmon with crispy tofu chunks for a plant-based option full of texture and flavor.

→ Which garnishes enhance the bowl?

Avocado, nori strips, sesame seeds, and crispy garlic add richness, crunch, and extra zest.

→ Are there common allergens to consider?

Ingredients contain fish, eggs, sesame, and sometimes soy; always check labels for dietary needs.