TikTok Salmon Rice Bowl
Rich and spicy salmon rice bowls are super easy and delicious to make during the week. You even get to use your leftovers from your fridge!
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz salmon filet
- 1 ½ c cooked short-grain rice
- 2 ice cubes
- 1 tsp soy sauce
- 1 tbsp Kewpie Japanese mayonnaise (add more if necessary)
- 1 tsp sriracha
- 1 avocado (sliced)
- 2 packs roasted seaweed sheets
- kimchi (optional on the side)
- furikake (optional topping)
- fried garlic (optional topping)
Instructions
- 1
Place the salmon in a shallow bowl and remove the skin. Use your fork to flake the fish into smaller pieces. Evenly spread out the fish throughout the bowl.
- 2
Scoop the rice onto the flaked salmon and use the fork to evenly spread out the rice throughout the bowl so it heats evenly.
- 3
Take one or two ice cubes and place them on top of the rice. (Emily prefers the ice cubes, but we prefer sprinkling 1-2 tablespoons of water around the rice for more even coverage).
- 4
Cover with parchment paper and mold it over the rice and salmon using your hand. You can also use a hand towel to cover the salmon bowl. This will help create a steaming effect in the microwave and evenly heat and hydrate the rice while cooking.
- 5
Cook for two to three minutes in one-minute intervals checking to see if it’s thoroughly heated. Remove the parchment paper (or towel) and remove any excess ice cubes.
- 6
Sprinkle the rice with soy sauce, Kewpie mayonnaise, and sriracha on top.
- 7
Mix all the ingredients with the fork until it’s thoroughly incorporated. Taste the rice bowl and adjust if you want more salt, mayo, or spiciness.
- 8
Optional: sprinkle furikake and/or fried garlic over the rice for extra texture.
- 9
To eat: take one roasted seaweed sheet and add the salmon bowl mix on top with avocado and eat! Serve with a side of kimchi and enjoy.