Emily Mariko Salmon Rice Bowl (Printable View)

Vibrant sushi-inspired bowl with flaked salmon, seasoned rice, avocado, spicy mayo, and crisp seaweed sheets for a quick meal.

# 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 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

# How to Make It:

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 Tips:

01 -
  • Its the ultimate clean-out-the-fridge meal that somehow feels like youre treating yourself to fancy sushi takeout.
  • The contrast between warm, seasoned rice and the cool, buttery avocado creates this magical bite that hits all your comfort food buttons at once.
02 -
  • Day-old refrigerated rice works infinitely better than fresh rice—it keeps its structure and doesnt turn mushy when mixed with the sauces.
  • If your salmon feels dry before assembling, place a small ice cube on top before microwaving—it creates steam that rehydrates the fish without watering down the flavor.
03 -
  • If your seaweed sheets have gone slightly stale and lost their crispness, pass them quickly over a low flame on your stovetop or toast them in a dry pan for 5-10 seconds to revive their texture.
  • The order of assembly matters—always put your sauces on while the rice and salmon are warm, as the heat helps the flavors meld together in a way that doesnt happen when everything is cold.
Return