Emily Mariko Salmon Rice Bowl (Print version)

A vibrant bowl featuring flaked salmon, creamy avocado, seasoned rice, spicy mayo, and roasted seaweed snacks.

# 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 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 to 8 small roasted seaweed sheets (nori snack sheets)

# Cooking Steps:

01 - Place cooked rice in a microwave-safe bowl, top with flaked salmon, and drizzle with 1 tablespoon soy sauce.
02 - Cover loosely and microwave on high for 1 to 2 minutes until heated through.
03 - Drizzle Japanese mayonnaise and sriracha over the warm mixture; add remaining soy sauce if desired.
04 - Gently mix all components until evenly incorporated.
05 - Add sliced avocado, green onion, and toasted sesame seeds on top.
06 - Serve alongside roasted seaweed sheets; scoop salmon rice mixture onto seaweed to enjoy.

# Expert Advice:

01 -
  • It comes together in 25 minutes using mostly things you already have hanging around.
  • There's something deeply satisfying about building your own bowl and customizing every bite.
  • Day-old rice transforms into something crispy and warm instead of sad and clumpy.
02 -
  • Use leftover rice that's been chilled in the fridge—it reheats better and won't turn into porridge the moment it hits heat.
  • The nori sheets are key to the whole experience; without them, you're just eating a bowl, but with them, you're eating something interactive and fun that feels less like leftovers and more like an intentional meal.
  • Kewpie mayo really does make a difference—it's milder and creamier than American mayo, which means it complements salmon instead of competing with it.
03 -
  • Microwave the bowl loosely covered so steam can escape instead of making everything soggy—parchment paper works better than plastic wrap for this.
  • Slice your avocado as close to eating time as possible, and if you're making this ahead for meal prep, store the avocado separately until you're ready to eat.
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