Emily Mariko’s Viral Salmon Bowl
A simple, cozy salmon rice bowl made famous on TikTok. Warm rice and flaky salmon are topped with Kewpie mayo, sriracha, soy sauce, avocado, and sesame seeds — perfect for leftovers or a quick fresh meal.
Materials
- 1 cup cooked white rice
- 2 salmon fillets cooked
- kewpie mayo to taste
- sriracha to taste
- soy sauce to taste
- ½ avocado sliced
- green onion sliced
- sesame seeds
- seaweed snacks (nori)
Instructions
- If using left overs, add cooked rice and salmon to a microwave-safe bowl. Place an ice cube on top of the rice and cover loosely with parchment paper or a microwave lid. Microwave until warmed through.
- If making fresh - I season my salmon fillet generously with salt, pepper and paprika and sear it over medium heat with olive oil until cooked to 140℉. I use Calrose (sushi) Rice. 1 ¾ cup water with 1 cup rice and a tsp of salt in a pot, bring to a boil, then lower the heat to low and simmer covered for 15 minutes.
- Use a fork to flake the salmon into the rice.
- Drizzle soy sauce over the bowl, then add Kewpie mayo and sriracha to taste.
- Top with sesame seeds, sliced avocado, and green onions.
- Scoop the salmon rice into seaweed snacks and enjoy.
Notes
- This recipe works best with leftover salmon and rice but is just as delicious made fresh.
- Add cucumber, chili crisp, or pickled ginger for extra flavor and texture.
- Adjust soy sauce and sriracha to taste.