Description
This easy leftover salmon rice bowl is a quick, flavorful meal inspired by Emily Mariko’s famous recipe. Combining tender salmon, fluffy rice, creamy avocado, and a savory sauce, it offers a satisfying and nutritious dish perfect for a fast lunch or dinner.
Ingredients
Units
Scale
Rice and Salmon
- 1 1/2 cups cooked rice (leftover or freshly cooked)
- 3 oz cooked salmon (leftover or freshly cooked)
Sauces and Flavorings
- 3/4 tsp tsuyu (or soy sauce)
- 1 tsp Kewpie mayonnaise (add to taste)
- 1 tsp sriracha sauce (add to taste)
Vegetables and Garnishes
- 1/2 avocado, sliced
- 1 tsp green onions, finely sliced
- 1–2 ice cubes
Instructions
- Prepare the rice and salmon: If using leftover rice and salmon, combine them in a microwave-safe bowl and add ice cubes. If using freshly cooked rice and salmon, skip to the next step.
- Microwave: Cover the bowl with parchment paper and microwave for 1 to 1½ minutes until heated through. This warms the ingredients and creates a desirable texture.
- Remove ice and add sauces: Take out any remaining ice cubes from the bowl. Add the tsuyu (or soy sauce), then drizzle with Kewpie mayonnaise and sriracha sauce to your preferred taste.
- Mash and Mix: Use a fork to mash all ingredients together until well combined and creamy.
- Assemble and Serve: Top the mixture with sliced avocado and green onions. Serve immediately with nori if desired for added flavor.
Notes
- This dish is inspired by Emily Mariko’s popular leftover makeover recipe.
- Adjust the amount of sriracha and mayonnaise to suit your spice and creaminess preferences.
- For extra flavor, add a sprinkle of sesame seeds or a squeeze of lemon.
Nutrition
- Serving Size: 1 bowl
- Calories: 781 kcal
- Sugar: 1 g
- Sodium: 418 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 109 g
- Fiber: 8 g
- Protein: 29 g
- Cholesterol: 49 mg
