Emily Mariko Salmon Rice Bowl (Printable)

Viral salmon bowl with rice, avocado, spicy mayo, and seaweed sheets. Quick, customizable, and delicious.

# What You'll Need:

→ Fish & Protein

01 - 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 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 flavors are distributed evenly.
05 - Top with sliced avocado, green onion, and toasted sesame seeds.
06 - Serve with roasted seaweed sheets on the side. Scoop salmon rice mixture onto seaweed sheet and enjoy like a hand roll.

# Recipe Expert Tips:

01 -
  • It turns yesterday's plain dinner into something you'll crave on purpose.
  • Every bite has a different texture, from the crisp seaweed to the silky avocado to the flaky salmon.
  • You can adjust the heat and creaminess to exactly what your mood needs that day.
  • It feels indulgent but comes together faster than ordering takeout.
02 -
  • Fresh, warm rice will turn gummy when you mix in the sauces, so always use day-old rice straight from the fridge.
  • If your salmon is too hot when you flake it, it can steam the avocado and turn it brown, so let it cool for a minute before assembling.
  • Don't skip the loose cover in the microwave or your rice will dry out and turn hard around the edges.
03 -
  • Add a few drops of rice vinegar or a sprinkle of furikake to the rice before microwaving for an extra layer of flavor that tastes like you tried harder than you did.
  • If your seaweed sheets are big, cut them in half so they're easier to fold and less likely to tear when you load them up.
  • Taste the rice mixture before adding the toppings and adjust the soy sauce or sriracha so it's exactly how you want it, because once the avocado goes on, it's harder to fix.
Return