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 a version of this dish after a long workday, craving something comforting yet exciting. The crispy rice combined with tender salmon and punchy toppings made it an instant favorite.
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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)
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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 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.
- Crispy 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.
- 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 This became popular in our house on weekends, as everyone customized their bowls with favorite toppings for a fun family dinner.
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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
Save 
Serve immediately for best crunch and flavor. Leftovers keep well for lunch the next day.
Recipe Questions & Answers
- → How do I make salmon extra crispy?
Ensure the salmon skin is dry before seasoning and cook skin-side down in a hot skillet without moving it for a few minutes.
- → Can I use other grains instead of rice?
Yes, substitute with brown rice, quinoa, or even cauliflower rice for a different base and added nutrition.
- → Which hot sauce works best for spicy mayo?
Sriracha adds classic heat, but you can use any favorite hot sauce for personalized flavor or adjust spiciness as preferred.
- → Is this dish suitable for pescatarians?
Yes, salmon fits a pescatarian diet. For vegetarian, swap salmon with crispy tofu and check kimchi ingredients.
- → How can I make the rice crispy?
Use cold, cooked rice. Press it in a hot skillet without stirring to form a golden, crunchy bottom layer.
- → What toppings enhance the flavors?
Try adding sliced radishes, shredded carrots, or pickled vegetables, and finish with sesame seeds or nori strips.
