Pin it The first time I made the Emily Mariko Salmon Rice Bowl, my kitchen filled with that unmistakable savory aroma that only comes from warming rice with soy sauce and tender fish. I'd been scrolling mindlessly during my lunch break when the video appeared in my feed, the satisfying ice cube hack catching my attention. Something about the simplicity and the way she flaked that salmon with such care made me raid my fridge for leftovers that very evening.
Last winter, I made this bowl for my roommate who was fighting a terrible cold. We sat at our tiny kitchen table, steam rising from the bowls as I showed her how to wrap the mixture in seaweed. She took one bite and her eyes widened with that look that says this is exactly what I needed. Even with her congested nose, she could taste every flavor layer, and watching her enjoy something so simple but satisfying made the dish taste even better to me.
Ingredients
- Cooked salmon fillet: Leftover salmon actually works better than fresh here, as it flakes more easily and has had time for the seasonings to really settle in.
- Short-grain rice: Day-old refrigerated rice has the perfect texture that prevents the bowl from becoming mushy when mixed with sauces.
- Japanese mayonnaise: The subtle sweetness and extra richness of Kewpie mayo completely transforms this dish, so try not to substitute regular mayonnaise if possible.
- Avocado: Choose one thats ripe but still firm enough to slice cleanly, as it provides that crucial creamy element that balances the savory salmon.
- Roasted seaweed sheets: The smaller snack-sized sheets are perfect for scooping, offering that satisfying crackle that makes each bite feel interactive.
Instructions
- Prepare the base:
- Place your cold rice in a microwave-safe bowl, then lovingly layer those beautiful salmon flakes on top like youre building a cozy bed. Sprinkle with soy sauce, which will sizzle slightly when heated, releasing that irresistible umami aroma.
- Heat everything through:
- Cover loosely with parchment paper or a microwave lid, leaving room for steam to escape. The gentle heat will revive the rice while the salmon warms through just enough to release its oils into the grains below.
- Add the magic sauce combo:
- Squeeze those beautiful ribbons of Kewpie mayo and sriracha over the warm mixture in whatever pattern brings you joy. I like making little zigzags that later create pockets of creaminess throughout the bowl.
- Mix with care:
- Use a fork or rice paddle to gently fold everything together, watching the sauces create marbled patterns throughout. You want some integration but not complete uniformity, so each bite offers a slightly different flavor experience.
- Top with freshness:
- Layer on those perfect avocado slices, scatter green onions like confetti, and sprinkle sesame seeds with a flick of your wrist. These final touches add color, texture, and those bright, fresh notes that elevate the entire bowl.
- Serve with seaweed:
- Arrange those crispy seaweed sheets alongside your creation like the supporting actors they are. Show everyone the proper technique, scooping a little mound onto each sheet and folding it like a tiny taco before that satisfying first crunch.
Pin it One evening after a particularly exhausting workday, I made this salmon rice bowl while on the phone with my sister, describing each step as I went. She laughed when I gasped audibly after taking my first bite, but I couldnt help it. There was something almost therapeutic about the ritual of assembly followed by that perfect balance of flavors that momentarily made me forget about every email Id answered that day.
Customizing Your Bowl
The beauty of this recipe lies in its flexibility, a canvas waiting for your personal touch. Sometimes I add cucumber for extra freshness, or thinly sliced radishes when I want a peppery crunch. My partner prefers it with a sprinkle of furikake and a side of quick-pickled ginger, while I tend to be heavy-handed with the sriracha. The bowl evolves with whatever is in my refrigerator, teaching me that great meals dont always require precise planning.
Making It Ahead
This dish has become my secret weapon for busy weeknights, with components prepped and waiting in the refrigerator. I often cook extra salmon at dinner specifically to have leftovers for this bowl the next day. The rice can be made days ahead, and the sauce ingredients stay ready in the door of my fridge. Having these elements prepared transforms a potentially chaotic dinnertime into an assembly line that takes mere minutes, yet delivers satisfaction that far outweighs the minimal effort required.
Serving Suggestions
While perfectly satisfying on its own, this salmon rice bowl pairs beautifully with simple sides that complement without competing. A small bowl of miso soup brings warmth and additional umami depth that rounds out the meal, especially on cooler evenings when you need something restorative. Sometimes I add a simple cucumber salad dressed with rice vinegar and a touch of sugar to provide a refreshing counterpoint to the richness of the main dish.
- For a fun dinner party idea, create a DIY salmon rice bowl station where guests can customize their own portions with various toppings.
- Children especially enjoy the interactive element of using seaweed as edible spoons, making this a surprisingly kid-friendly meal.
- Double the recipe components to have ready-made lunches for busy weekdays, keeping the avocado and seaweed separate until serving time.
Pin it This humble bowl represents everything I love about modern cooking—it bridges cultures, transforms leftovers, and creates something greater than the sum of its parts. Each time I make it, Im reminded that some of the best culinary experiences arent about complexity but about thoughtful combinations and the small joy of a perfectly balanced bite.
Recipe FAQs
- → Can I use canned salmon instead of fresh cooked salmon?
Yes, canned salmon works well as a convenient substitute. Simply drain it thoroughly and flake it before using. The texture and flavor remain delicious.
- → What's the best rice to use for this bowl?
Short-grain or sushi rice works best, as it has a sticky texture that holds together well. Day-old chilled rice provides optimal texture and prevents mushiness when heated.
- → How can I adjust the spice level?
Reduce or omit the sriracha for milder heat. Alternatively, substitute it with chili crisp, hot sauce, or even wasabi paste depending on your heat preference.
- → Is this meal suitable for meal prep?
Yes, you can prepare components separately and assemble when ready. Keep rice, salmon, and avocado refrigerated separately, then combine just before serving for best freshness.
- → What are good substitutions for avocado?
Try cucumber slices, edamame, or pickled ginger for different textures and flavors. Each adds a unique dimension while maintaining the bowl's balance.
- → Why is chilled rice preferred for this dish?
Chilled rice prevents the bowl from becoming mushy when combined with warm salmon and sauce. It also provides better texture contrast and is ideal for meal prep.