Description
Inspired by Emily Mariko, this viral TikTok Salmon Rice Bowl is a quick and easy way to use leftover salmon and rice, resulting in a delicious, creamy, and savory meal.
Ingredients
Scale
- 1–2 cooked salmon filets (about 4 oz. each)
- 2 cups cooked rice
- 1 ice cube
- 1/2 avocado, diced
- 2 tbsp soy sauce
- 1–2 tbsp kewpie mayonnaise
- 2 tsp sriracha
- kimchi, to taste (optional)
- sesame seeds, to taste (optional)
- 12 roasted seaweed sheets (optional)
Instructions
- Prep: In a microwave-safe bowl, flake your cold salmon until it’s broken up into small pieces. Add your leftover rice right over the salmon and place one ice cube in the center, nestling it into the rice.
- Microwave: Cover the bowl with parchment paper or a paper plate and microwave on high for 2 to 2 1/2 minutes. Remove the bowl from the microwave and discard any remaining ice.
- Add: Add soy sauce, mayonnaise, and sriracha (if using) and mix with rice/salmon until combined.
- Finish: Top the dish with diced avocado and more mayonnaise, sriracha (optional), and soy sauce to taste. Sprinkle with sesame seeds if you like. Serve as-is or wrap in seaweed sheets.
Notes
If you cannot find Kewpie mayonnaise, regular mayonnaise works well. For the rice, cold day-old rice works best. You can substitute white rice with brown or cauliflower rice.
- Prep Time: 5 minutes
- Cook Time: 2.5 minutes
- Category: Dinner, Lunch
- Method: Microwaving
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 435 kcal
- Sugar: 1 g
- Sodium: 1154 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 72 mg
Keywords: TikTok salmon rice bowl, Emily Mariko, leftover salmon, quick lunch, viral recipe