Description
This TikTok Salmon Rice Bowl is a flavorful and easy-to-make meal featuring flaky salmon, seasoned short-grain rice, creamy Kewpie mayonnaise, and spicy sriracha. Topped with avocado and optional furikake, fried garlic, or kimchi, it’s a delicious fusion bowl perfect for quick lunches or dinners, especially great for using up leftovers.
Ingredients
Scale
Salmon and Rice
- 4 oz salmon filet
- 1 ½ 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
- 1 avocado, sliced
- 2 packs roasted seaweed sheets
- Kimchi (optional, for serving 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 and spread them evenly across the bowl.
- Add the rice: Scoop the cooked short-grain rice onto the flaked salmon. Use the fork to spread the rice evenly over the salmon to ensure even heating.
- Add moisture for steaming: Place one or two ice cubes on top of the rice to help create steam during microwaving. Alternatively, sprinkle 1-2 tablespoons of water around the rice for more even hydration.
- Cover and heat: Cover the bowl with parchment paper or a hand towel. Mold it gently over the rice and salmon to trap steam. Microwave on high for 2 to 3 minutes in one-minute intervals, checking for thorough heating each time. Remove the ice cubes once heated.
- Add seasonings: Drizzle the soy sauce, Kewpie mayonnaise, and sriracha over the warmed rice bowl.
- Mix well: Use a fork to combine all ingredients thoroughly. Adjust salt, mayonnaise, or spiciness to taste.
- Optional toppings: Sprinkle furikake and/or fried garlic on top for extra flavor and texture.
- Serve: Place the salmon rice mixture on roasted seaweed sheets, add sliced avocado, and eat. Serve with kimchi on the side for extra zest and texture. Enjoy your vibrant and tasty salmon rice bowl!
Notes
- This recipe is a quick and flavorful way to use leftover rice and salmon.
- Ice cubes or added water create steam when microwaving, ensuring the rice heats evenly without drying out.
- You can adjust the spiciness by varying the amount of sriracha.
- Optional toppings like furikake and fried garlic add an extra layer of crunch and umami.
- Kimchi on the side adds a tangy, spicy contrast but can be omitted if preferred.
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
