Save I discovered this bowl during a late-night scrolling session and finally tried it on a Tuesday when my fridge looked barren except for leftover salmon and day-old rice. Something about mixing warm flaked fish with creamy rice hit a spot I didn't know existed. Now it's the first thing I make when I want something comforting but don't have the energy for a full production.
My roommate walked in while I was making this for the first time and immediately asked for a bowl. We stood at the counter eating straight from our bowls, not even bothering to sit down. She made it three times that week and sent me photos each time.
Ingredients
- Cooked salmon fillet: I've used baked, grilled, or even leftover pan-seared salmon here. The fish should be cooked through but not dry since it will warm up again in the microwave.
- Leftover white rice: Day-old rice works best because it's slightly dried out and won't turn gummy. Fresh rice still works just sprinkle it with a little water before microwaving.
- Soy sauce: This brings the salty umami base. Use tamari if you need it gluten-free the flavor is nearly identical.
- Sesame oil: Just a teaspoon adds this nutty aroma that makes everything taste more complex. Don't skip this it's what ties the flavors together.
- Japanese mayonnaise: Kewpie mayo has a richer eggier flavor than American mayo. If you can't find it regular mayonnaise still works.
- Sriracha or chili sauce: This is optional but I love the heat cutting through the creamy rice. Start with less and add more after you taste.
- Avocado: The cool buttery texture balances the warm seasoned rice perfectly. Wait to slice it until right before serving so it doesn't brown.
- Roasted seaweed sheets: Nori adds this brandy crisp element. Cut them into small squares so you can scoop up bites like little handheld tacos.
- Toasted sesame seeds: These bring a tiny crunch and another layer of nutty flavor. Toast them in a dry pan for 30 seconds if they're raw.
- Spring onions: Fresh onion adds brightness and a little bite. Thin slices work better than chunks here.
Instructions
- Flake the salmon:
- Place your cooked salmon in a microwave-safe bowl and use a fork to break it into flakes. Don't worry about making it perfect some texture is nice.
- Layer the rice:
- Add the rice on top of the salmon. If the rice is leftover and seems dry sprinkle a teaspoon of water over it.
- Warm it up:
- Cover the bowl with a plate or plastic wrap and microwave for 1 to 2 minutes until everything is hot throughout.
- Season the mix:
- Drizzle the soy sauce and sesame oil over the hot rice and salmon. Mix it all together until the rice turns a light brown.
- Add the creamy elements:
- Drizzle the Japanese mayonnaise across the top followed by Sriracha if you want some heat.
- Top it off:
- Arrange the avocado slices spring onions sesame seeds and pickled ginger on top. I like to group them in sections so each bite has different toppings.
- Finish and serve:
- Place the bowl on the table with seaweed sheets and citrus wedges on the side. Use the seaweed to scoop up the rice mixture.
Save This became my go-to dinner after long days at work. Something about the ritual of mixing the rice and adding toppings feels meditative. I've made it so many times now I don't need to measure anything.
Make It Yours
Once you have the base down you can start playing. Kimchi adds this tangy crunch that cuts through the richness. Cucumber brings fresh coolness especially in summer. Shredded carrots give color and a little sweetness.
Using Different Fish
I've tried this with smoked salmon and it works surprisingly well. The smokiness adds another dimension. Canned salmon works too just drain it well and break up the larger pieces. The texture is softer but the flavor still hits.
Meal Prep Friendly
You can prep everything except the avocado ahead of time. Cook the salmon and rice and store them separately. When you're ready to eat just warm them together and add fresh toppings. The bowl actually tastes better when the rice has had time to dry out slightly.
- Keep sliced avocado from turning brown by storing it with the pit or pressing plastic wrap directly onto the surface
- Cut nori sheets into squares in advance and store them in an airtight container with a desiccant packet
- Mix a small jar of soy sauce and sesame oil together to keep by the stove for instant seasoning
Save I hope this bowl becomes your comfort too. It's simple enough for a weeknight but special enough to feel like a treat.
Common Questions
- → Can I use brown rice instead of white rice?
Yes, brown rice can be used to add more fiber and a nuttier flavor, complementing the salmon well.
- → How do I reheat leftover rice without drying it out?
Sprinkle a little water over the rice before microwaving, then cover to keep moisture in.
- → What can I substitute for Japanese mayonnaise?
You can use regular mayonnaise or a lighter dressing based on your preference.
- → Is it necessary to use roasted seaweed sheets?
Roasted seaweed adds texture and an umami note, but you can skip it or replace it with crispy greens.
- → Can I add more vegetables to this bowl?
Absolutely, ingredients like kimchi, cucumber slices, or shredded carrots work well to add freshness.