Description
This Crispy Salmon Rice Bowl features perfectly seared salmon fillets with golden, crispy skin served over a bed of crispy pan-fried white rice. Topped with fresh cucumber, avocado, spicy kimchi, and garlic chips, then drizzled with a zesty Sriracha mayo, this dish delivers a satisfying combination of textures and bold flavors inspired by Asian cuisine.
Ingredients
Scale
Salmon and Rice
- 2 salmon fillets (approximately 5 ounces each), skin-on
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 cups cooked short-grain white rice, preferably cold or leftover
Spicy Mayo
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon fresh lime juice
- 1/2 teaspoon toasted sesame oil
Toppings and Garnishes
- 1/2 cup roughly chopped kimchi
- 2 cloves garlic, thinly sliced
- 1 small cucumber, thinly sliced
- 1 avocado, sliced
- 2 tablespoons finely chopped scallions
- 1 tablespoon toasted sesame seeds
- 1 sheet nori, cut into strips (optional)
Instructions
- Prepare and Season Salmon: Pat the salmon fillets dry thoroughly with paper towels to ensure a crispy sear. Season both sides evenly with salt and ground black pepper.
- Crisp Salmon Fillets: Heat vegetable oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down carefully and cook without moving them for 4 to 5 minutes until the skin is golden and crispy. Flip the fillets and cook for an additional 2 to 3 minutes until the flesh is cooked through but still moist. Transfer the salmon to a plate to rest.
- Sauté Garlic Chips: In the same skillet, add the thinly sliced garlic cloves and sauté for about 1 minute until they turn golden brown and crisp. Remove the garlic chips from the skillet and drain them on a paper towel to remove excess oil.
- Crisp Rice Base: If needed, wipe the skillet clean and add a small amount of oil. Spread the cold cooked rice evenly in the pan, pressing it lightly to create an even layer. Cook undisturbed over medium-high heat for 5 to 7 minutes until the bottom becomes golden brown and crispy.
- Prepare Spicy Mayo: While the rice crisps, whisk together mayonnaise, Sriracha, fresh lime juice, and toasted sesame oil in a small bowl until smooth and well blended.
- Assemble Bowls: Divide the crispy rice evenly between two serving bowls. Top each with large chunks of the crispy salmon fillets, chopped kimchi, cucumber slices, avocado slices, and finely chopped scallions. Drizzle each bowl generously with the spicy mayo. Finish by garnishing with crispy garlic chips, toasted sesame seeds, and optional nori strips for extra texture and flavor.
- Serve: Serve the bowls immediately while the salmon and rice are still warm to enjoy the contrast of textures and vibrant flavors.
Notes
- Using cold leftover rice helps achieve a crispy texture when pan-fried.
- Be careful not to overcrowd the pan when crisping the rice to ensure even browning.
- Adjust the amount of Sriracha in the mayo to control the spice level to your preference.
- The crispy garlic chips can be made in advance and stored in an airtight container for a few days.
- Substitute the vegetable oil with avocado or canola oil for a slightly different flavor profile.
- Serve with lime wedges on the side for extra tang if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Keywords: Crispy salmon rice bowl, pan-fried rice, seared salmon, spicy mayo, garlic chips, kimchi bowl, Asian inspired rice bowl
