Pin It Inspired by the viral sensation, this Emily Mariko Salmon Rice Bowl is a vibrant and comforting meal that has taken social media by storm. Combining tender salmon flakes, seasoned rice, and creamy avocado, it offers a customizable, sushi-inspired experience that is both healthy and incredibly satisfying.
Pin It The beauty of this bowl lies in its simplicity and the clever use of leftovers. By reheating chilled rice with salmon and a splash of soy sauce, you create a base that is perfectly textured for absorbing the spicy mayo drizzle. It is a quick, Japanese-American meal that balances savory, spicy, and fresh flavors in every bite.
Ingredients
- Fish & Protein: 1 (6 oz / 170 g) cooked salmon fillet, skin removed and flaked
- Rice: 2 cups cooked short-grain rice (preferably leftover and chilled)
- Sauces & Condiments: 2 tablespoons soy sauce, 1 tablespoon Japanese mayonnaise (e.g., Kewpie), 1 tablespoon sriracha sauce
- Vegetables & Garnishes: 1 ripe avocado (sliced), 1 green onion (thinly sliced, optional), 1 teaspoon toasted sesame seeds
- Seaweed: 6–8 small roasted seaweed sheets (nori snack sheets)
Instructions
- Step 1
- Place the cooked rice in a microwave-safe bowl. Top with flaked salmon and sprinkle with 1 tablespoon of soy sauce.
- Step 2
- Cover the bowl loosely (use parchment or a microwave cover) and microwave on high for 1–2 minutes, until the rice and salmon are heated through.
- Step 3
- Drizzle the warm salmon and rice with Japanese mayonnaise and sriracha. Add the remaining 1 tablespoon soy sauce if desired.
- Step 4
- Gently mix everything together until well combined.
- Step 5
- Top with sliced avocado, green onion, and toasted sesame seeds.
- Step 6
- Serve with roasted seaweed sheets on the side. To eat, scoop a bite of the salmon rice mixture onto a seaweed sheet and enjoy like a hand roll.
Zusatztipps für die Zubereitung
For the best results, use day-old rice as it maintains its structure better when reheated. Using a microwave-safe bowl and a loose cover ensures the steam warms the salmon and rice evenly without drying out the protein. Using a fork or rice paddle will help fluff the rice as you mix in the sauces.
Varianten und Anpassungen
This recipe is highly adaptable. For extra flavor, add a few drops of rice vinegar or a sprinkle of furikake over the rice. If you prefer more heat, swap sriracha for chili crisp or your favorite hot sauce. You can also substitute the salmon with canned salmon or cooked tuna if needed.
Serviervorschläge
Serve the warm salmon rice mixture immediately while the rice is soft and the seaweed is crispy. It is best enjoyed by scooping the mixture into the nori sheets to create mini hand rolls. This dish makes for a satisfying, nutrient-dense lunch or a light dinner for two.
Pin It With a total time of just 25 minutes, this Emily Mariko-inspired bowl is the ultimate solution for a fast and delicious meal. It delivers professional sushi-style flavors with the comfort of a home-cooked bowl, making it a staple for anyone seeking a quick pescatarian option.
Your Questions Answered
- → Can I use canned salmon instead of fresh?
Yes, canned salmon works perfectly as a convenient substitute. Drain well and flake before using. The cooking time remains the same.
- → Why is day-old rice recommended?
Chilled leftover rice has better texture and doesn't clump together when mixed. Fresh rice tends to become mushy. If using fresh rice, spread it on a plate to cool completely first.
- → Can I make this bowl ahead of time?
Prepare components separately and assemble just before serving. Store cooked rice and salmon refrigerated for up to 3 days. Avocado should be sliced fresh to prevent browning.
- → What's a good substitute for Japanese mayonnaise?
Regular mayonnaise mixed with a pinch of sugar works well, or try sriracha mayo for extra heat. Kewpie is ideal but not essential.
- → How can I make this spicier or milder?
Adjust sriracha to taste or substitute chili crisp and hot sauce alternatives. For milder versions, reduce or omit spicy mayo and let diners customize their heat level.
- → What other proteins can I use?
Cooked tuna, sashimi-grade salmon, cooked shrimp, or grilled tofu all work beautifully. Adjust cooking times based on your protein choice.