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
Once I made these bowls for dinner after a hectic day and the combination of crispy rice and salmon instantly turned it into a treat Everyone at the table asked for seconds
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 a non-stick skillet over medium-high heat Place salmon skin-side down and cook for 45 minutes until skin is crispy Flip and cook another 23 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 57 minutes until bottom is golden and crispy
- Make 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 Our kids love customizing their own bowls with extra avocado and making smiley faces with the spicy mayo These bowls always bring a fun vibe to family dinner
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 with sparkling water and a squeeze of lime for a refreshing finish This bowl will brighten up any dinner table
Recipe Guide
- → How do I get crispy salmon skin?
Pat the salmon fillets dry and cook skin-side down in a hot skillet without moving them. This allows the skin to crisp up beautifully.
- → Can I use leftover rice?
Cold, leftover rice works best for creating a crispy base. It prevents sticking and crisps up nicely when pan-fried.
- → What can I substitute for kimchi?
Sauerkraut, pickled radish, or spicy slaw make excellent alternatives if kimchi is unavailable or desired.
- → How do I make spicy mayo?
Mix mayonnaise, Sriracha (or hot sauce), lime juice, and toasted sesame oil for a creamy, punchy drizzle.
- → Are there vegetarian options?
Swap out salmon for crispy tofu to create a delicious vegetarian version with similar texture and flavor.
- → Is this dish gluten-free?
This bowl can be gluten-free by using tamari or certified gluten-free ingredients; check labels for kimchi and sauces.