Pin It The first time I made this salmon rice bowl was after watching the video go viral on my lunch break. I was mesmerized by the simplicity—just leftover rice, salmon, and a few pantry staples transformed into something that looked genuinely crave-worthy. That evening, I raided my fridge for the ingredients, and the satisfying crunch of seaweed against the warm, savory rice made me understand instantly why millions had been captivated by this humble bowl.
Last winter during a particularly brutal cold snap, this salmon rice bowl became my lifeline. Our neighborhood was completely snowed in for three days, and I discovered a forgotten piece of salmon in the freezer along with some aging rice in the cooker. What started as desperation cooking ended up being the highlight of our impromptu snow day—my husband now requests it anytime the forecast shows even a hint of snow.
Ingredients
- Short-grain rice: The stickier texture of short-grain varieties like Japanese rice or sushi rice holds everything together beautifully, though Ive used medium-grain in a pinch with decent results.
- Cooked salmon fillet: Leftover salmon works perfectly here, but Ive discovered that even the most overcooked salmon gets a second life in this recipe as the sauces rehydrate it.
- Japanese mayonnaise: Kewpie has that extra richness from egg yolks rather than whole eggs, and the slight sweetness balances the soy sauce.
- Roasted seaweed sheets: The individual snack-sized sheets are perfect for making little hand rolls, but torn larger sheets work just as well.
- Ripe avocado: That cool creaminess against the warm rice creates the most satisfying textural contrast, like nature made the perfect sauce.
Instructions
- Prep your base:
- Place your rice in a microwave-safe bowl, flake the salmon over the top, and drizzle with a tablespoon of soy sauce. The soy sauce will seep into both the rice and salmon as it heats.
- Warm it through:
- Cover loosely with parchment or a microwave lid and heat for 1-2 minutes. Youll know its ready when you can smell the savory steam escaping from beneath the cover.
- Add your magic sauces:
- Drizzle the Japanese mayo and sriracha over the warm mixture. I like to make a little zigzag pattern with each for even distribution.
- Fold everything together:
- Gently mix all the ingredients until they meld together. You want that beautiful salmon color to streak through the rice without completely disappearing.
- Top with freshness:
- Layer on the avocado slices, sprinkle with green onion and sesame seeds. The cool toppings against the warm rice create the perfect temperature contrast.
- Enjoy hand-roll style:
- Serve with seaweed sheets alongside. Scoop a little bit of the mixture onto a sheet and wrap it like a tiny taco for the perfect bite.
Pin It One particularly chaotic Tuesday evening, my teenage niece stopped by unannounced just as I was throwing together this bowl. She watched skeptically as I mixed everything, clearly judging my random refrigerator concoction. I handed her a bowl and some seaweed sheets without comment, and fifteen minutes later she was texting her mom asking if they could get the ingredients to make it at home. Now its our special thing when she visits.
Customization Ideas
The beauty of this bowl lies in its adaptability to whatever you have on hand. Ive made it with leftover teriyaki salmon, added cucumber for extra crunch, and even thrown in some kimchi when I wanted an extra punch of flavor. Once, when I was out of sriracha, I used gochujang mixed with a touch of honey, and it created this sweet-spicy glaze that was accidentally brilliant.
Storage Tips
While best enjoyed fresh, you can prepare the salmon-rice mixture and store it separately from the avocado and seaweed. The first time I made this for meal prep, I learned the hard way that pre-sliced avocado turns brown and seaweed becomes soggy when stored with the rice. Now I pack the salmon rice base in one container, sliced avocado tossed in a bit of lemon juice in another, and keep the seaweed completely separate until serving time.
Quick Variations
This recipe framework can be modified to suit whatever protein you have available. Ive made it with canned tuna mixed with a bit of sesame oil for a budget-friendly version, and once used leftover roast chicken tossed with a splash of rice vinegar for brightness.
- For a vegetarian option, replace the salmon with cubed firm tofu that has been pan-fried until golden and tossed with a bit of soy sauce and nutritional yeast.
- Create a breakfast version using leftover rice topped with a fried egg, avocado, and a drizzle of chili oil.
- For a party twist, set up a DIY bowl bar with all the components separated so guests can build their own perfect combination.
Pin It Sometimes the best recipes come from the simplest combinations rather than complex techniques. This salmon rice bowl reminds me that good cooking is often about assembly rather than difficulty—letting quality ingredients shine with just the right accompaniments.
Recipe Questions & Answers
- → Can I use canned salmon instead of fresh?
Yes, canned salmon works perfectly as a convenient substitute. Drain well and flake before layering with the rice. Adjust salt levels as canned varieties often contain added sodium.
- → What type of rice works best?
Short-grain rice, particularly sushi rice or Japanese rice, provides the ideal sticky texture. Day-old chilled rice yields the best results and prevents mushiness when microwaved.
- → How do I customize the spice level?
Adjust heat by controlling sriracha amounts or substituting with chili crisp, sambal oelek, or your preferred hot sauce. Start with less and add more to taste.
- → Can I make this without mayonnaise?
Absolutely. Replace Japanese mayonnaise with a drizzle of sesame oil, additional soy sauce, or a creamy sauce made from mashed avocado mixed with lime juice and salt.
- → Is this suitable for meal prep?
Prepare components separately and assemble fresh for best texture. Store cooked rice and salmon in airtight containers for up to 3 days. Add avocado and seaweed just before serving.
- → What can I substitute for seaweed sheets?
Crispy nori strips, thin slices of cucumber, or lettuce leaves work as alternatives. The seaweed adds authentic texture, but these options maintain the hand-roll eating experience.