Description
This TikTok Salmon Rice Bowl is a quick and flavorful meal perfect for busy weekdays. Featuring tender flaked salmon, warm short-grain rice, creamy Kewpie mayonnaise, and a spicy kick from sriracha, this dish is both comforting and vibrant. Garnished with avocado, roasted seaweed sheets, and optional toppings like furikake, fried garlic, and kimchi, it balances textures and flavors effortlessly. Ready in just 5 minutes, it’s an ideal way to transform leftovers into a delicious, satisfying bowl.
Ingredients
Units
Scale
Salmon and Rice
- 4 oz salmon filet
- 1 1/2 cups cooked short-grain rice
- 2 ice cubes
Sauces and Seasonings
- 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)
Instructions
- Prepare the Salmon: Place the salmon in a shallow bowl and remove the skin. Use a fork to flake the fish into smaller pieces, then evenly spread out the flaked salmon throughout the bowl.
- Add the Rice: Scoop the cooked short-grain rice onto the flaked salmon. Use the fork to evenly spread the rice throughout the bowl to ensure even heating.
- Add Ice Cubes: Place one or two ice cubes on top of the rice. Alternatively, sprinkle 1-2 tablespoons of water around the rice for even hydration during cooking.
- Cover and Steam: Cover the bowl with parchment paper or a hand towel, molding it over the rice and salmon to create a steaming effect in the microwave that evenly heats and hydrates the ingredients.
- Microwave Heating: Cook in the microwave for 2 to 3 minutes in one-minute intervals, checking after each to ensure it’s thoroughly heated. Once hot, remove the parchment paper or towel and discard any remaining ice cubes.
- Add Sauces: Sprinkle soy sauce, Kewpie mayonnaise, and sriracha over the rice to taste.
- Mix Ingredients: Thoroughly mix all the ingredients with the fork until well combined. Adjust seasoning by adding more soy sauce, mayo, or sriracha according to your taste preference.
- Add Optional Toppings: For extra texture and flavor, sprinkle furikake and/or fried garlic over the rice.
- Assemble and Serve: Take one roasted seaweed sheet, add a generous scoop of the salmon rice mixture on top along with sliced avocado, and enjoy. Serve with kimchi on the side if desired.
Notes
- This salmon rice bowl is a quick, easy, and flavorful option perfect for weekday meals.
- Great way to utilize leftover cooked salmon and rice from your fridge.
- Adjust the level of spiciness by adding more or less sriracha.
- Furikake and fried garlic toppings add wonderful texture but can be omitted if unavailable.
- Replacing ice cubes with water sprinkle ensures even steaming if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 850.69 kcal
- Sugar: 1.75 g
- Sodium: 432.61 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
