Crispy Salmon Rice Bowl

A vibrant flavor-packed bowl brimming with crispy salmon fluffy rice spicy mayo tangy kimchi and savory garlic for a perfect balance of textures and tastes.

I first tried this dish after a week of experimenting with fusion bowls and it quickly became a go-to for busy nights because of its satisfying crunch and burst of flavors.

Ingredients

• Salmon: 2 salmon fillets (about 150 g each) skin-on seasoned with 1/2 tsp salt and 1/4 tsp black pepper cooked in 1 tbsp vegetable oil
• Rice: 2 cups cooked short-grain white rice best if leftover and cold
• Spicy Mayo: 3 tbsp mayonnaise 1 tbsp Sriracha or other hot sauce 1 tsp lime juice 1/2 tsp toasted sesame oil whisked together
• 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.

Cook Salmon:

Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4&ndash5 minutes until skin is crispy. Flip and cook another 2&ndash3 minutes until cooked through. Transfer to plate and let rest.

Crisp Garlic:

In the same skillet add garlic slices and sauté until golden about 1 minute. Remove and drain on paper towel.

Crisp Rice:

Wipe skillet clean add more oil if needed add cold rice pressing to form even layer. Cook undisturbed for 5&ndash7 minutes until bottom is golden and crispy.

Mix Spicy Mayo:

Whisk mayonnaise Sriracha lime juice and sesame oil together.

Assemble Bowl:

Divide crispy rice between two bowls. Top with salmon (break into chunks) kimchi cucumber avocado and scallions. Drizzle with spicy mayo garnish with crispy garlic sesame seeds and nori strips if desired.

Serve:

Serve immediately while warm.

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My family loves gathering for this crispy salmon rice bowl especially when paired with a lively conversation around the table. It is as much a weekly treat as it is a simple way to encourage everyone to eat together.

Required Tools

Use a reliable non-stick skillet spatula small mixing bowl knife and cutting board to prep and assemble everything with ease.

Allergen Information

This recipe includes fish egg sesame and soy which may be present in the mayonnaise nori and kimchi always check labels for potential gluten or soy content if allergic.

Nutritional Information

Each serving provides about 610 calories 32 g total fat 52 g carbohydrates and 33 g protein making it a filling main dish for pescatarians and those seeking big flavors.

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Finish your bowl with a sprinkle of sesame seeds and a drizzle of spicy mayo. Enjoy every bite while it’s still warm and crispy.

Frequently Asked Recipe Questions

→ How do I ensure the salmon skin gets crispy?

Pat salmon fillets dry, season well, and cook skin-side down in hot oil without moving until the skin is golden and crisp.

→ Can I substitute the rice with another grain?

Yes, use brown rice or quinoa for a whole-grain alternative. Both will crisp nicely in the skillet.

→ What adds heat to the bowl?

The spicy mayo, made with Sriracha or your favorite hot sauce, brings a gentle kick to the dish.

→ Is this dish gluten-free?

It can be gluten-free if you choose kimchi and sauces without gluten. Always check labels for allergens.

→ What are good vegetarian alternatives for salmon?

Try substituting crispy tofu for the salmon. Pan-sear until golden for a similar texture.

→ What beverage pairs well with this bowl?

A citrusy white wine or sparkling water with lime complements the tangy, spicy flavors beautifully.