Emily Mariko Salmon Rice Bowl (Print Version)

Tender salmon, seasoned rice, avocado, and spicy mayo come together in this comforting bowl.

# What You'll Need:

→ 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

# How to Make It:

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 paper 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 1 tablespoon soy sauce if desired.
04 - Gently mix everything together until well combined and evenly coated.
05 - Top with sliced avocado, green onion, and toasted sesame seeds.
06 - Serve with roasted seaweed sheets on the side. Scoop a bite of salmon rice mixture onto seaweed sheet and enjoy like a hand roll.

# Expert Advice:

01 -
  • It transforms leftover salmon and rice into something that tastes intentionally delicious rather than just thrown together
  • The combination of warm seasoned rice and cool creamy avocado hits every texture craving in one bowl
  • You can customize the heat level and toppings to make it exactly your kind of comfort food
02 -
  • The rice texture matters more than you might think, so use day-old rice or spread freshly cooked rice on a baking sheet to cool and dry slightly before using
  • Covering the bowl with parchment paper instead of plastic wrap prevents condensation from making your rice soggy while it heats
  • Resist the urge to over-mix after adding the sauces, because you want distinct pockets of flavor rather than an evenly dyed bowl of rice
03 -
  • If your rice is clumping together, wet your fingers slightly and break it up before adding it to the bowl for better texture
  • Warm your nori sheets in a dry pan for 10 seconds on each side to make them extra crispy and aromatic
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