Emily Mariko Salmon Rice Bowl (Printable)

Tender salmon flakes, seasoned rice, creamy avocado, spicy mayo, and crisp seaweed combine in this customizable, sushi-inspired bowl.

# What You Need:

→ Fish & Protein

01 - 1 cooked salmon fillet (6 oz), skin removed and flaked

→ Rice

02 - 2 cups cooked short-grain rice, 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 to 8 small roasted seaweed sheets

# Steps:

01 - Place cooked rice in a microwave-safe bowl and top with flaked salmon. Sprinkle with 1 tablespoon soy sauce.
02 - Cover bowl loosely with parchment or microwave cover. Microwave on high for 1 to 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.
05 - Top with sliced avocado, green onion, and toasted sesame seeds.
06 - Serve with roasted seaweed sheets on the side. Scoop a bite of the salmon rice mixture onto a seaweed sheet and enjoy like a hand roll.

# Expert Tips:

01 -
  • It turns leftovers into something exciting without any fancy technique or long prep time.
  • Every bite feels like a little sushi hand roll you can customize exactly how you want.
  • The creamy, spicy, savory balance hits every craving at once.
02 -
  • If you overheat the rice, it can turn gummy, so start with just 1 minute and add more time if needed.
  • Mixing while the bowl is still warm helps the mayo coat everything instead of sitting in clumps.
03 -
  • Use Kewpie mayo if you can find it, the difference in flavor is worth the hunt.
  • Press down gently on the salmon as it heats so it breaks apart naturally and mixes more easily with the rice.
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