Classic Salmon Rice Bowl (Printable Version)

Flaked salmon combined with seasoned rice and fresh toppings for a flavorful, quick meal.

# Components:

→ Fish & Rice

01 - 6 oz cooked salmon fillet
02 - 2 cups cooked white rice, preferably leftover and chilled

→ Seasonings & Sauces

03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1 tablespoon Japanese mayonnaise (e.g., Kewpie)
06 - 1 teaspoon Sriracha or chili sauce (optional)

→ Toppings & Sides

07 - 1 avocado, sliced
08 - 1 sheet roasted seaweed (nori), cut into squares
09 - 1 teaspoon toasted sesame seeds
10 - 2 spring onions, thinly sliced
11 - Pickled ginger (optional)
12 - Lemon or lime wedges (optional)

# Method Steps:

01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it with a fork.
02 - Top the flaked salmon with cooked rice. If using leftover rice, sprinkle lightly with water to rehydrate.
03 - Cover the bowl with a microwave-safe plate or plastic wrap and microwave on high for 1 to 2 minutes until warmed through.
04 - Add soy sauce and sesame oil to the bowl, then mix thoroughly to combine the salmon and rice.
05 - Drizzle Japanese mayonnaise and optional Sriracha over the mixture.
06 - Top with avocado slices, spring onions, toasted sesame seeds, and optional pickled ginger.
07 - Serve with roasted seaweed sheets and lemon or lime wedges on the side. Use the seaweed to scoop the rice mixture for each bite.

# Expert Advice:

01 -
  • The contrast between warm seasoned rice and cool creamy avocado creates this perfect bite that feels like a hug
  • You can throw it together in under 30 minutes using leftovers or simple staples
  • The topping combinations mean it never has to taste the same way twice
02 -
  • Don't overmix the rice once you add the sauces. You want some fluffy distinct grains not a uniform paste.
  • The seaweed gets soggy fast so keep it on the side and only grab what you'll eat in the next few minutes.
03 -
  • Use a fork to flake the salmon while it's still slightly warm it separates more cleanly
  • Let the bowl cool for just a minute after microwaving so the avocado doesn't warm up too much when you add it
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