Emily Mariko Salmon Rice Bowl (Printable Version)

Vibrant sushi-inspired bowl with tender salmon, seasoned rice, avocado, spicy mayo, and crispy seaweed sheets.

# Ingredient List:

→ Fish & Protein

01 - 1 (6 oz) cooked salmon fillet, skin removed and flaked

→ Rice

02 - 2 cups cooked short-grain rice, preferably leftover and chilled

→ Sauces & Condiments

03 - 2 tablespoons soy sauce
04 - 1 tablespoon Japanese mayonnaise
05 - 1 tablespoon sriracha sauce

→ Vegetables & Garnishes

06 - 1 ripe avocado, sliced
07 - 1 green onion, thinly sliced
08 - 1 teaspoon toasted sesame seeds

→ Seaweed

09 - 6-8 small roasted seaweed sheets

# Directions:

01 - Place cooked rice in a microwave-safe bowl. Top with flaked salmon and sprinkle with 1 tablespoon soy sauce.
02 - Cover bowl loosely with parchment or microwave cover. Microwave on high for 1-2 minutes until rice and salmon are heated through.
03 - Drizzle warm salmon and rice with Japanese mayonnaise and sriracha. Add remaining soy sauce if desired.
04 - Gently mix everything together until well combined and evenly distributed.
05 - Top with sliced avocado, green onion, and toasted sesame seeds.
06 - Serve with roasted seaweed sheets on the side. Scoop salmon rice mixture onto seaweed sheet and enjoy like a hand roll.

# Expert Tips:

01 -
  • It transforms mundane leftovers into something that feels like ordering fancy sushi, but in pajamas at your kitchen counter.
  • The contrasting textures of warm rice, creamy avocado, and crispy seaweed create this perfect little symphony in each bite that somehow fixes even the worst days.
02 -
  • If your rice clumps together stubbornly when cold, drizzle a tiny bit of water before microwaving to help revive it without making it soggy.
  • The ice cube trick from the original viral video actually works wonderfully, creating steam that prevents the rice from drying out, though it isnt strictly necessary.
03 -
  • When using leftover salmon, briefly brush it with a mixture of equal parts mirin and soy sauce before heating to rejuvenate the flavors and prevent it from tasting like day-old fish.
  • Store your seaweed sheets with a few grains of uncooked rice to keep them crispy, especially in humid weather when they can quickly become chewy and lose that satisfying crunch.
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