Salmon Rice Bowl
The viral salmon rice bowl: flaked cooked salmon over warm short-grain rice, revived with an ice cube steamed under nori, then dressed with Kewpie mayo, soy, and sriracha and topped with avocado. It started as a way to turn leftover salmon into something better than the original, and it's become a lunch in its own right — savoury, creamy, and ready in minutes.
Ingredients
- 300 gsalmon, skin-on fillet
- 300 gshort-grain rice
- 30 gKewpie mayonnaise
- 15 gsriracha
- 15 mlsoy sauce
- 2 pcsnori, sheets
- 1 pcsavocado
- 5 gsesame seeds
- 2 pcsspring onion
- 5 mlsesame oil
Method
- Cook 300 g of short-grain rice and keep it warm. If you're starting with raw salmon, season a 300 g fillet with salt and roast it skin-side up at 200°C for 12 to 15 minutes, or pan-sear it, until just cooked through. Leftover cooked salmon works just as well.
- Flake the salmon into large pieces with a fork, discarding the skin, and pile it over the warm rice in a bowl.
- Set an ice cube on top of the salmon and rice, lay a sheet of nori over the bowl like a lid, and microwave for about a minute. The ice melts into steam and gently revives the rice and fish so they taste freshly made rather than reheated.
- Lift off the nori, tear or snip it into small pieces, and discard the melted ice-cube water if any remains.
- Mix the Kewpie mayonnaise, sriracha, soy sauce, and sesame oil into a smooth sauce. Adjust the sriracha to how much heat you want.
- Slice the avocado. Spoon the sauce over the salmon and rice, or drizzle it in stripes, and lay the avocado alongside.
- Scatter the torn nori, sliced spring onion, and sesame seeds over the top. Fold everything together as you eat so the sauce coats each bite.
FAQ
No — this started as a leftover recipe. Any cooked salmon works: roasted, pan-seared, or last night's dinner. If you're cooking it fresh, roast or sear it just until it flakes, since it warms again in the microwave step.
It turns to steam under the nori lid and re-hydrates the rice and salmon as they heat, so they taste freshly cooked instead of dried out. It's specifically for fridge-cold rice and fish; freshly made hot ones don't need it.
No. Poke uses raw marinated fish and is served cold; this bowl uses cooked salmon, is warm, and leans on a creamy mayo-sriracha sauce. Same fish, opposite dish.
Yes. Swap the soy sauce for tamari and check your sriracha and mayo labels. Everything else — salmon, rice, avocado, nori, sesame — is naturally gluten-free.
Furikake, kimchi, cucumber, edamame, a soft-boiled egg, or a sheet of extra nori all fit. Keep the base — salmon, rice, and the mayo-soy-sriracha sauce — and treat the rest as toppings.
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