Description
This delicious and easy leftover salmon rice bowl combines perfectly seasoned rice and flaky salmon with fresh avocado, green onions, and a flavorful sauce, inspired by Emily Mariko’s viral recipe. It’s quick to prepare and makes for a satisfying single-serving meal or snack.
Ingredients
Units
Scale
Base
- 1 1/2 cups cooked rice leftover or freshly cooked
Protein
- 3 oz cooked salmon leftover or freshly cooked
Sauce & Flavorings
- 3/4 tsp tsuyu or soy sauce
- 1 tsp Kewpie mayo (add to taste)
- 1 tsp sriracha sauce (add to taste)
Garnishes
- 1/2 avocado sliced
- 1 tsp green onions finely sliced
Additional
- 1-2 ice cubes
- Nori sheets for serving (optional)
Instructions
- Combine Rice and Salmon: If using leftovers, place the cooked rice and salmon in a microwave-safe bowl and add the ice cubes. Cover with parchment paper or microwave-safe lid.
- Microwave: Microwave everything for 1 to 1½ minutes until heated through, then remove from microwave and discard any remaining ice cubes.
- Add Sauces: Pour in the tsuyu or soy sauce, and drizzle with mayonnaise and sriracha sauce to your taste. Use a fork to mash and mix all ingredients together until well combined.
- Top and Serve: Transfer the mixture to a serving bowl, top with sliced avocado and green onions, and serve with nori sheets if desired for added flavor and texture.
Notes
- This recipe was inspired by Emily Mariko’s viral leftover salmon bowl.
- You can customize the level of spiciness by adjusting the amount of sriracha sauce.
- Using freshly cooked rice and salmon is optional; the microwave step is mainly for leftovers to reheat and blend flavors.
- For extra flavor, add a splash of sesame oil or sprinkle sesame seeds on top.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 781 kcal
- Sugar: 1 g
- Sodium: 418 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 109 g
- Fiber: 8 g
- Protein: 29 g
- Cholesterol: 49 mg
