Emily Mariko Salmon Rice Bowl

The first time I watched Emily Mariko's salmon rice video, I was sitting on my couch eating a sad takeout container of lukewarm leftovers. Something about the ASMR of that fork flaking through warm salmon, the satisfying drizzle of mayo and sriracha swirling together, made me pause mid-bite. I didn't plan on making it that same night, but suddenly I was raiding my fridge like a woman possessed, pulling out leftover salmon from two days prior and rice I'd stubbornly refused to throw away. Now it's the kind of meal I make when I need dinner to feel like a warm hug rather than a chore.

Last winter, my best friend came over for what was supposed to be a proper dinner party. I'd completely forgotten to thaw anything for the main course, but I always have cooked salmon and frozen rice in my freezer. I threw these bowls together in twenty minutes, trying to play it cool like this was the plan all along. She took one bite, eyes wide, and asked for the recipe immediately. Now we make it together at least once a month, usually while wearing sweatpants and catching up on each other's lives.

Ingredients

• Cooked salmon fillet (6 oz): Leftover salmon works beautifully here, and the skin should be removed before flaking to avoid any tough or chewy bits in your bowl
• 2 cups cooked short-grain rice: Day-old rice is actually ideal because it's slightly dried out, which means it won't turn gummy when you microwave it with the salmon
• 2 tablespoons soy sauce: This seasons the rice from the inside out, adding that deep savory umami that makes the whole bowl taste like proper sushi rice
• 1 tablespoon Japanese mayonnaise: Kewpie mayo has a richer, eggier flavor than regular mayonnaise, and it creates that creamy element that balances the soy sauce perfectly
• 1 tablespoon sriracha sauce: Adjust this based on your heat tolerance, or swap in chili crisp or your favorite hot sauce if you prefer a different kind of spice
• 1 ripe avocado: Choose one that gives slightly to gentle pressure, because cool creamy avocado against warm seasoned rice is the contrast that makes this dish sing
• 1 green onion, thinly sliced: These add a fresh sharp bite that cuts through all the rich elements in the bowl
• 1 teaspoon toasted sesame seeds: They add a nutty crunch and make the final dish look finished and intentional
• Roasted seaweed sheets (6-8 small sheets): These are the vehicle that transforms everything from a bowl of rice into something that feels like eating hand rolls

Instructions

Layer your foundation:

Pile your cooked rice into a microwave-safe bowl, then distribute the flaked salmon evenly across the top and sprinkle with one tablespoon of soy sauce

Warm everything through:

Cover the bowl loosely with parchment paper or a microwave cover, then heat on high for 1 to 2 minutes until the rice is hot and the salmon is warmed through

Add the creamy elements:

Drizzle the warm mixture with Japanese mayonnaise and sriracha, then add the remaining tablespoon of soy sauce if you want an extra savory depth

Bring it all together:

Gently fold everything together until the salmon, rice, and sauces are well combined, taking care not to mash the rice too much

Finish with your toppings:

Arrange the sliced avocado, green onion, and toasted sesame seeds over the top, then serve with roasted seaweed sheets on the side for wrapping

Enjoy like a hand roll:

Scoop a bite of the salmon rice mixture onto a seaweed sheet and eat it immediately, letting the crisp seaweed provide texture contrast to the warm seasoned rice

Save

My toddler watched me make this once and immediately demanded her own bowl. I was skeptical because she usually rejects anything with visible sauce or mixed ingredients, but something about the interactive nature of wrapping her own bites appealed to her. Now she asks for sushi rice whenever she sees salmon in the fridge, and I love watching her discover new flavor combinations with each bite.

Making It Your Own

The beauty of this bowl is how easily it adapts to whatever you have on hand or whatever you're craving. Some nights I add extra sriracha because I want heat that makes my nose run. Other times I'll add cucumber slices for freshness or pickled ginger for that sushi bar authenticity.

Meal Prep Magic

I deliberately cook extra salmon and rice now just so I can make these bowls for lunch throughout the week. The salmon keeps well for three to four days, and the ratio of ingredients stays satisfying even after a couple of days in the refrigerator. Just keep the avocado separate until you're ready to eat so it doesn't brown.

Perfect Pairings

Miso soup is the obvious companion here, but I've also served this alongside a crisp cucumber salad or simple steamed broccoli when I want something green on the table. The bowls are filling enough to stand alone as a complete meal, which is part of what makes them perfect for busy weeknights.

• Try adding furikake for an extra layer of seaweed flavor and crunch
• A drizzle of sesame oil over the finished bowl adds nutty depth
• Canned salmon works in a pinch, though fresh leftovers have better texture

Save

There's something deeply satisfying about turning odds and ends from your refrigerator into a meal that feels special and intentional. This bowl is proof that the best recipes often come from simply paying attention to what tastes good together.

Recipe FAQs

→ Can I use fresh salmon instead of cooked?

Yes, you can cook fresh salmon specifically for this bowl. Simply pan-sear, bake, or poach a salmon fillet until fully cooked, then remove the skin and flake the meat before combining with the rice.

→ Why does this work better with leftover rice?

Day-old chilled rice has a firmer texture that holds up better when microwaved and mixed with other ingredients. Freshly cooked hot rice can become mushy and gummy when combined with the sauces and salmon.

→ What can I substitute for Japanese mayonnaise?

Regular mayonnaise works well, though Japanese mayo has a richer, sweeter flavor profile. For a lighter option, try Greek yogurt mixed with a touch of sesame oil and rice vinegar.

→ Is this bowl freezer-friendly?

The salmon and rice mixture freezes well for up to 3 months. However, avocado and fresh garnishes should be added just before serving, as they don't freeze well and can become brown or mushy.

→ Can I make this spicy?

Absolutely! Increase the sriracha amount, add chili crisp instead, or incorporate sliced jalapeños. You can also mix gochujang into the rice for a Korean-inspired variation with deep fermented heat.