Description

This TikTok Salmon Rice Bowl is a quick, flavorful dish combining tender flaked salmon, warm short-grain rice, creamy Kewpie mayonnaise, and spicy sriracha. Perfect for a tasty weekday meal, it features a delightful mix of textures with avocado, roasted seaweed, and optional crunchy toppings like furikake and fried garlic. Ready in just minutes using a microwave steaming method, it’s a great way to turn leftovers into an irresistible bowl.

Ingredients

Scale

Salmon and Rice

4 oz salmon filet
1 ½ cups cooked short-grain rice
2 ice cubes

Sauces and Flavorings

1 tsp soy sauce
1 tbsp Kewpie Japanese mayonnaise (add more if necessary)
1 tsp sriracha

Toppings and Sides

1 avocado (sliced)
2 packs roasted seaweed sheets
Kimchi (optional, on the side)
Furikake (optional topping)
Fried garlic (optional topping)

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Instructions

Prepare the salmon: Place the salmon in a shallow bowl and remove the skin. Use a fork to gently flake the fish into smaller pieces, spreading the flakes evenly across the bottom of the bowl.
Add the rice: Scoop the cooked short-grain rice onto the flaked salmon. Use the fork to spread the rice evenly throughout the bowl to ensure even heating.
Add ice cubes for steaming: Place one or two ice cubes on top of the rice to help hydrate and steam the rice while microwaving. Alternatively, sprinkle 1-2 tablespoons of water evenly around the rice for similar effect.
Cover and microwave: Cover the bowl with parchment paper or a clean hand towel, molding it over the rice and salmon to trap steam. Microwave in one-minute intervals for 2 to 3 minutes total, checking periodically until the dish is thoroughly heated. Remove the cover and discard any remaining ice cubes.
Add sauces: Drizzle soy sauce, Kewpie mayonnaise, and sriracha over the heated rice and salmon mixture.
Mix thoroughly: Use the fork to combine all ingredients well, ensuring an even distribution of flavors. Taste and adjust seasoning by adding more soy sauce, mayonnaise, or sriracha if desired.
Optional toppings: Sprinkle furikake and/or fried garlic over the mixture for extra texture and flavor.
Serve and enjoy: Take a roasted seaweed sheet, add a spoonful of the salmon rice mixture, top with sliced avocado, and eat like a hand roll. Serve with a side of kimchi if desired.

Notes

This recipe is ideal for using leftover cooked salmon and rice for a fast, flavorful meal.
The ice cubes help create a steaming effect in the microwave for even heating and moist rice.
Adjust the amount of Kewpie mayonnaise and sriracha to suit your desired creaminess and spiciness.
Optional toppings like furikake and fried garlic add great texture and umami flavor.
Serve with kimchi on the side for a tangy contrast.

Nutrition

Serving Size: 1 serving
Calories: 851 kcal
Sugar: 1.75 g
Sodium: 433 mg
Fat: 25.37 g
Saturated Fat: 3.7 g
Unsaturated Fat: 19.25 g
Trans Fat: 0.05 g
Carbohydrates: 128.6 g
Fiber: 10.97 g
Protein: 23.95 g
Cholesterol: 43.69 mg