Classic Salmon Rice Bowl (Printable version)

Flaked salmon and seasoned rice topped with avocado, seaweed, and sesame for a quick satisfying meal.

# What You’ll Need:

→ Fish & Rice

01 - 1 cooked salmon fillet (6 oz)
02 - 2 cups cooked white rice, preferably 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)

# Directions:

01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it using a fork.
02 - Add the cooked rice on top of the salmon. 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 and mix thoroughly to combine the salmon and rice.
05 - Drizzle Japanese mayonnaise and Sriracha over the mixture, if using.
06 - Top with sliced avocado, spring onions, toasted sesame seeds, and pickled ginger if desired.
07 - Serve with roasted seaweed sheets and lemon or lime wedges on the side. Use seaweed sheets to scoop up the rice mixture.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means you can actually make dinner instead of ordering it.
  • Leftover rice becomes something exciting rather than sad, and there's something satisfying about using what's already in your fridge.
  • The nori-to-rice ratio is endlessly customizable, so it never feels like you're eating the same bowl twice.
02 -
  • Cold leftover rice is non-negotiable—warm rice will turn this into mush, and you'll wonder why it doesn't taste like the TikTok version.
  • Don't be shy with the sesame oil; it's the secret ingredient that separates this from a sad desk lunch and turns it into something you'd actually crave.
03 -
  • Toast your own sesame seeds in a dry pan for 30 seconds if you have time—the difference between store-bought and fresh-toasted is genuinely noticeable.
  • Keep your avocado slicing until the very last moment so it doesn't oxidize and turn sad-looking on top of the warm bowl.
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