Save The smell of cold sesame oil hitting warm rice is what hooked me first. I was scrolling through my phone late one night when I saw someone fold a crispy sheet of nori around a messy, colorful pile of salmon and rice, and something clicked. The next evening I stood in my kitchen with leftover salmon from dinner, a hunk of avocado going soft on the counter, and a sudden craving I couldn't ignore. That first bite, crunchy and creamy and just spicy enough, felt like discovering a secret I'd been kept from my whole life.
I made this for my sister on a Saturday afternoon when she showed up unannounced and hungry. She stood by the microwave, skeptical, watching me mix mayo and sriracha into rice like it was some kind of culinary rebellion. Then she folded her first seaweed wrap, took a bite, and didn't say a word for three minutes. She just kept folding and eating, folding and eating, until her bowl was empty and she asked if I had more salmon in the fridge.
Ingredients
- Cooked salmon fillet: Leftover or freshly cooked both work, but make sure it's flaked into tender, bite-sized pieces so it mixes easily without turning mushy.
- Short-grain rice: Day-old rice is your secret weapon here because it's drier and holds its shape when you stir in the sauces instead of turning into a sticky paste.
- Soy sauce: This is your salt and your umami all in one, so don't skip it or go too light or the bowl will taste flat.
- Japanese mayonnaise: Kewpie has that slight tang and creaminess that regular mayo just can't match, and it clings to every grain of rice like it was meant to be there.
- Sriracha sauce: The heat wakes everything up and cuts through the richness, but you can dial it up or down depending on how brave you're feeling.
- Ripe avocado: It should yield gently when you press it, soft enough to slice cleanly but not so ripe it turns to mush under your knife.
- Green onion: Just a handful of thin slices adds a sharp, fresh bite that balances all the creamy, savory layers.
- Toasted sesame seeds: They add a nutty crunch and a little visual charm, like tiny edible confetti.
- Roasted seaweed sheets: These nori snack sheets are the vehicle and the crunch, turning each spoonful into a handheld, sushi-inspired moment.
Instructions
- Prep the bowl:
- Pile your cold rice into a microwave-safe bowl and scatter the flaked salmon on top, then drizzle with a tablespoon of soy sauce. The rice should look like a little mountain with salmon peeking through.
- Heat it through:
- Cover the bowl loosely with parchment or a microwave-safe lid and zap it on high for 1 to 2 minutes until the rice is warm and the salmon is steaming. You want it hot enough to melt the mayo when you add it.
- Add the sauces:
- Drizzle the Japanese mayo and sriracha over the warm rice and salmon, then add the second tablespoon of soy sauce if you like things salty and bold. The heat from the rice will loosen the mayo into a glossy, creamy coating.
- Mix it up:
- Use a fork or rice paddle to gently fold everything together until the rice turns a little pink and every grain is coated in sauce. Don't smash it, just toss it like you're being gentle with a friend.
- Top and serve:
- Lay your avocado slices on top, scatter the green onion and sesame seeds over everything, and set your seaweed sheets on the side. To eat, scoop a little pile onto a sheet, fold it up, and bite down on all that texture at once.
Save There was an evening last spring when I made this bowl after a long, frustrating day and realized halfway through eating that I'd stopped thinking about anything else. The act of folding each seaweed wrap, the cool avocado against the warm rice, the tiny kick of sriracha on my tongue—it all pulled me out of my head and into the moment. Food doesn't always do that, but when it does, it feels like a small rescue.
Swaps and Substitutions
If you don't have fresh salmon, canned salmon or even a pouch of tuna works beautifully as long as you drain it well and flake it gently. I've used leftover grilled mackerel once and it added a smoky depth I didn't expect but loved. For the spice, chili crisp or gochujang can replace sriracha and bring a different kind of heat, one that's more complex and a little sweet. If Kewpie mayo isn't in your fridge, regular mayo mixed with a tiny squeeze of lemon juice and a pinch of sugar gets you close enough.
Texture and Flavor Balance
What makes this bowl so satisfying is the way every element plays a different role. The rice is soft and savory, the avocado is cool and buttery, the seaweed snaps between your teeth, and the sesame seeds add a whisper of crunch. If one part is missing or out of balance, you feel it right away. I learned that the hard way the first time I used too much mayo and everything tasted heavy and one-note. Now I drizzle it lightly, taste, and adjust, letting each bite stay interesting from start to finish.
Serving and Storage Tips
This bowl is best eaten right after you assemble it, while the rice is still warm and the seaweed sheets are crisp and ready to fold. If you need to prep ahead, keep the rice mixture and toppings separate in the fridge and warm the rice just before serving so the avocado doesn't turn mushy. Leftover salmon rice will keep for a day, but the avocado will brown and the magic fades a little, so I usually eat it all in one sitting or save the avocado to slice fresh the next time.
- Store any extra rice mixture in an airtight container in the fridge for up to 24 hours.
- Keep seaweed sheets in their original package or a sealed bag so they stay crunchy and don't go soft.
- Slice the avocado fresh each time and squeeze a little lemon juice on it if you need to hold it for a few minutes.
Save This bowl taught me that comfort food doesn't have to be slow-cooked or complicated, it just has to feel right in the moment. I hope it becomes one of those recipes you turn to on nights when you need something easy, satisfying, and just a little bit exciting.
Recipe Questions & Answers
- → Can I use fresh rice instead of leftover rice?
Yes, but day-old chilled rice works best because it has a firmer texture that holds up better when mixed with the salmon and sauces. Fresh rice can become mushy.
- → What can I substitute for Japanese mayonnaise?
Regular mayonnaise works in a pinch, though Japanese mayo like Kewpie has a richer, tangier flavor. You can add a touch of rice vinegar to regular mayo to mimic the taste.
- → Can I make this with canned salmon?
Absolutely. Drain canned salmon well and remove any bones or skin before flaking. It's a convenient alternative that still delivers great flavor and protein.
- → How do I prevent the seaweed from getting soggy?
Keep the seaweed sheets separate until ready to eat. Assemble each bite fresh by scooping the rice mixture onto the nori just before eating, like making individual hand rolls.
- → What other proteins work well in this bowl?
Cooked tuna, shrimp, or even flaked cooked chicken work beautifully. For plant-based options, try marinated tofu or edamame for similar texture and protein.
- → Can I prepare this bowl ahead of time?
You can prep components separately—cook salmon, slice avocado with lemon juice to prevent browning, and store rice in the fridge. Assemble and heat just before serving for best results.