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.
I first tried a crispy salmon rice bowl after a busy workday and instantly became a fan. The crispy skin on the salmon is irresistible, and everything comes together so easily.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep Salmon:
- Pat salmon fillets dry, season both sides with salt and pepper.
- Crisp Salmon Skin:
- Heat vegetable oil in non-stick skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes until skin is crispy. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate to 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 and add a touch more oil if needed. Add cold rice, press down to form an even layer. Cook undisturbed over medium-high heat 5–7 minutes until bottom is golden and crispy.
- Make Spicy Mayo:
- Whisk mayonnaise, Sriracha, lime juice, and sesame oil together.
- Assemble Bowls:
- Divide crispy rice between two bowls. Top with salmon (break into large chunks), kimchi, cucumber, avocado, and scallions. Drizzle generously with spicy mayo. Garnish with crispy garlic, sesame seeds, and nori strips if using.
- Serve:
- Serve immediately.
Pin it This bowl is a hit every time I make it for my family. My kids especially enjoy sprinkling the nori and crunching the crispy garlic on top.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Non-stick skillet, spatula, small mixing bowl, knife, and cutting board are all you need to pull this together.
Allergen Information
Contains fish (salmon), egg (mayonnaise), sesame, and soy (often present in kimchi and nori). May contain gluten depending on kimchi or sauces used—always check your labels!
Nutritional Information
Each serving: 610 calories, 32 g fat, 52 g carbohydrates, 33 g protein.
Pin it 
Once bowls are assembled, serve immediately to enjoy the full crunch and freshness. Feel free to customize toppings with your favorite veggies or sauces.
Recipe FAQs
- → How do I ensure the salmon skin is crispy?
Pat fillets dry and press the skin firmly against a hot pan. Cook undisturbed for golden, crackling skin.
- → Can I use other grains instead of rice?
Yes, substitute brown rice or quinoa for a hearty, whole-grain base with extra fiber.
- → What kind of kimchi works best?
Classic napa cabbage kimchi is ideal. Roughly chop for tang and crunch in every bite.
- → Is this bowl suitable for vegetarians?
Swap salmon for crispy tofu and increase veggie toppings for a plant-based option.
- → How spicy is the mayo sauce?
Spiciness relies on Sriracha; adjust quantity for a milder or punchier kick to taste.
- → Are there gluten concerns in this bowl?
Check kimchi and sauces for hidden gluten—labels often note wheat or soy sauce as ingredients.
