Emily Mariko Salmon Rice Bowl (Print Version)

Tender salmon flakes, seasoned rice, creamy avocado, and spicy mayo combined into a customizable sushi-inspired bowl.

# What You'll Need:

→ Fish & Protein

01 - 1 (6 oz / 170 g) 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 (e.g., Kewpie)
05 - 1 tablespoon sriracha sauce

→ Vegetables & Garnishes

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

→ Seaweed

09 - 6–8 small roasted seaweed sheets (nori snack sheets)

# How to Make It:

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

# Expert Advice:

01 -
  • It transforms boring leftovers into something that tastes like you ordered in.
  • You can eat it with your hands using the seaweed sheets, which feels way more fun than it should.
  • Everything comes together in under half an hour, and most of that is just waiting for the microwave.
  • The creamy, spicy, salty contrast hits every craving at once.
02 -
  • Fresh rice turns gummy and sticky when you reheat it, so always use day-old rice from the fridge.
  • If you skip covering the bowl in the microwave, the rice dries out and gets hard around the edges.
  • Mix gently or the salmon will turn into paste instead of staying in tender flakes.
03 -
  • Add a few drops of rice vinegar or a pinch of sugar to the rice for a subtle sushi-rice flavor.
  • Toast your sesame seeds in a dry pan for 30 seconds to bring out their nutty aroma.
  • Use a fork to flake the salmon while its still slightly warm, it breaks apart more evenly.
  • If your seaweed goes soft, crisp it up by waving it over a gas flame for a second or two.
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