Save The rain was tapping against my kitchen window last Tuesday when I finally caved and tried this bowl everyone's been talking about on social media. I'd been skeptical about the microwave step—seemed too simple for something so praised—but the way that salmon warms into the rice creates this incredible steaming effect that you just can't achieve on the stovetop. My roommate wandered in mid-assembly and immediately demanded I make her one too. Now it's become our go-to when we're too tired to cook but want something that feels special.
I made this for my sister last week when she was recovering from surgery and needed something soothing but nourishing. She texted me three days later asking for the recipe because she couldn't stop thinking about it. There's something about the combination of warm rice, creamy avocado, and that crispy seaweed that just makes everything feel okay for a few minutes.
Ingredients
- 1 (6 oz / 170 g) cooked salmon fillet: Leftover salmon works beautifully here, or quickly pan-sear a fresh fillet—just make sure to remove the skin and flake it into bite-sized pieces so it distributes evenly through the rice
- 2 cups cooked short-grain rice: Day-old rice from the fridge is actually ideal because the grains stay separate when microwaved, but freshly cooked works too if you let it cool slightly first
- 2 tablespoons soy sauce: This creates that perfect salty base, but feel free to adjust based on your salmon's seasoning
- 1 tablespoon Japanese mayonnaise: Kewpie mayo has that rich, eggy flavor that makes everything taste better, but regular mayo works in a pinch
- 1 tablespoon sriracha sauce: Adjust this based on your spice tolerance—start with less if you're sensitive to heat
- 1 ripe avocado: Look for one that gives slightly when pressed but isn't mushy, as you want clean slices that hold their shape
- 1 green onion: Thinly sliced on a diagonal adds a fresh bite that cuts through the richness
- 1 teaspoon toasted sesame seeds: These add such a wonderful nutty crunch and make everything look restaurant-worthy
- 6–8 small roasted seaweed sheets: The snack-sized sheets are perfect for bite-sized hand rolls, and they stay crispy longer than larger nori sheets
Instructions
- Assemble the base:
- Pile your cooked rice into a microwave-safe bowl, then arrange the flaked salmon evenly across the top and drizzle with 1 tablespoon of soy sauce
- Warm it through:
- Cover the bowl loosely with parchment paper or a microwave cover, then heat on high for 1–2 minutes until everything is steaming hot
- Add the creamy elements:
- Drizzle the warm mixture with Japanese mayonnaise and sriracha, adding the remaining soy sauce if you want extra depth of flavor
- Gently combine:
- Fold everything together carefully so the salmon stays in nice flakes and the rice gets evenly coated
- Top with freshness:
- Arrange sliced avocado, scatter green onions, and sprinkle sesame seeds over the top
- Roll and eat:
- Serve the bowl alongside crispy seaweed sheets and scoop bites onto them like little hand rolls
Save This recipe saved me during finals week when I barely had time to breathe, let alone cook a proper meal. Something about assembling all these beautiful components felt like a tiny act of self-care in the middle of chaos.
Make It Your Own
The beauty of this bowl is how endlessly adaptable it is to whatever you have in your fridge or whatever mood you're in. Sometimes I'll add a soft-boiled egg on top when I want extra protein, or swap in spicy tuna when salmon feels too heavy.
Texture Magic
What makes this bowl sing is the contrast between warm, soft rice and salmon against cool, creamy avocado and that shatteringly crisp seaweed. It's like eating a deconstructed sushi roll but somehow more satisfying because every bite is exactly what you want it to be.
Perfect Pairings
A simple miso soup or crisp cucumber salad rounds this out into a full meal without overshadowing the bowl itself. If you're serving it for dinner, a light green tea or even a cold beer works beautifully alongside.
- Try adding a drizzle of chili crisp instead of sriracha for a different kind of heat
- A sprinkle of furikake over everything takes it to the next level
- Extra avocado never hurt anyone
Save This is one of those recipes that proves sometimes the simplest ideas are the most brilliant.
Recipe FAQs
- → Can I use leftover rice for this bowl?
Yes, leftover chilled rice works best for this bowl. Day-old rice has a firmer texture that holds up better when microwaved and mixed with the salmon and sauces.
- → What type of salmon should I use?
Any cooked salmon fillet works perfectly—baked, grilled, poached, or pan-seared. Simply remove the skin and flake the meat into bite-sized pieces before assembling.
- → Can I make this without a microwave?
Absolutely. Warm the rice and salmon in a skillet over medium heat instead, stirring gently until heated through. Then proceed with adding the sauces and toppings as usual.
- → What can I substitute for Japanese mayonnaise?
Regular mayonnaise works well, though Japanese brands like Kewpie have a richer, slightly sweeter flavor. For a lighter version, try Greek yogurt mixed with a little mayonnaise.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 2 days. Reassemble and reheat gently before serving—avoid reheating the avocado and seaweed.
- → Is this bowl gluten-free?
Use tamari instead of soy sauce to make it gluten-free, and check that your Japanese mayonnaise and sriracha are certified gluten-free brands.