Emily Mariko Salmon Rice Bowl (Print Version)

Vibrant salmon and rice bowl with avocado, spicy mayo, and crisp seaweed sheets for a quick, satisfying meal.

# 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 Prepare:

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 turns leftovers into something you actually crave, not just tolerate.
  • You get to eat with your hands and build each bite exactly how you want it.
  • The creamy, spicy, savory balance hits every craving at once.
  • It feels indulgent but comes together faster than ordering takeout.
02 -
  • Fresh rice will turn gummy and sticky when microwaved, always use day-old or cooled rice for the best texture.
  • If you overmix the bowl, the salmon will disappear into a paste, fold gently and stop when it looks combined.
  • Seaweed sheets lose their crunch fast, so keep them separate until you're ready to eat.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling, the aroma alone will make the dish feel restaurant-quality.
  • If your avocado isn't quite ripe, a squeeze of lime and a pinch of salt will help it taste creamier and more flavorful.
  • Keep a stash of nori snack sheets in your pantry, they turn any grain bowl into an interactive, exciting meal.
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