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.
The first time I tried this crispy salmon rice bowl, I was wowed by how every bite offered something new—from the richly seasoned fish to the spicy mayo drizzle. It instantly became one of my favorite ways to use leftover rice.
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 and season both sides with salt and pepper. Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until the 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 saute until golden and crisp, about 1 minute. Remove and drain on paper towel.
- Make Crispy Rice:
- Wipe skillet clean and 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.
- Spicy Mayo:
- While rice crisps, whisk together mayonnaise, Sriracha, lime juice, and sesame oil.
- Assemble Bowl:
- Divide crispy rice between two bowls. Top with salmon broken into large chunks, kimchi, cucumber, avocado, and scallions. Drizzle with spicy mayo then garnish with crispy garlic, sesame seeds, and nori strips if using. Serve immediately.
Pin It 
This bowl always brings my family together for dinner and sparks happy conversation around the flavors. We love sharing bites and riffing on the toppings together at the table.
Required Tools
You'll need a non-stick skillet for the crispy salmon and rice, a spatula for flipping, a small mixing bowl for spicy mayo, and a knife plus cutting board for the toppings.
Allergen Information
This recipe contains fish, egg, sesame, and soy. Check your kimchi and sauces if you're sensitive to gluten as ingredients may vary.
Nutritional Information
Each serving supplies approximately: Calories 610, Total Fat 32 g, Carbohydrates 52 g, Protein 33 g.
Pin It 
Scoop up every bite right away to enjoy the contrast of hot-cold and crispy-creamy. This bowl is sure to become a repeat winner at your table.
Recipe Questions & Answers
- → How do you make the salmon crispy?
Start by patting salmon fillets dry, then cook skin-side down in hot oil until the skin crisps up before flipping.
- → Can I use leftover rice for this bowl?
Yes. Cold or day-old rice is preferred because it crisps up well when pan-fried in the skillet.
- → Is there a vegetarian alternative to salmon?
Crispy tofu works as a delicious base in place of salmon, pairing well with the other components.
- → How is spicy mayo prepared?
Simply mix mayonnaise, sriracha, lime juice, and sesame oil together in a small bowl until smooth.
- → What pairs well with this bowl?
Enjoy it best with a citrusy white wine or sparkling water with lime for a refreshing balance.
- → Are there gluten concerns?
Some kimchi and nori may contain gluten, so always check ingredient labels if gluten-sensitive.