Emily Mariko Salmon Rice Bowl (Printable Version)

A comforting bowl with flaked salmon, seasoned rice, avocado, spicy mayo, and seaweed sheets for an easy Japanese-American inspired meal.

# What You 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

# Step-by-Step Directions:

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 evenly distributed.
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.

# Expert Advice:

01 -
  • The way the warm salmon melts into seasoned rice creates this incredibly comforting texture that hits different than regular sushi bowls
  • You can customize the spice level and toppings to match exactly what you're craving that day
02 -
  • Don't skip the parchment paper cover when microwaving—it creates just enough steam to warm everything without making the rice gummy
  • The seaweed sheets will start getting soggy after about 15 minutes, so wait to open the package until you're actually ready to eat
03 -
  • If your rice seems too dry after microwaving, add a teaspoon of water before heating—this brings it back to life beautifully
  • Room-temperature ingredients meld together better than cold ones, so take everything out of the fridge about 15 minutes before starting
Go Back