USA · Fish and Seafood Dishes
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.
Ingredients
- salmon, skin-on fillet300 g
- short-grain rice300 g
- Kewpie mayonnaise30 g
- sriracha15 g
- soy sauce15 ml
- nori, sheets2 pcs
- avocado1 pcs
- sesame seeds5 g
- spring onion2 pcs
- sesame oil5 ml
Method
- 1Cook 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.
- 2Flake the salmon into large pieces with a fork, discarding the skin, and pile it over the warm rice in a bowl.
- 3Set 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.
- 4Lift off the nori, tear or snip it into small pieces, and discard the melted ice-cube water if any remains.
- 5Mix the Kewpie mayonnaise, sriracha, soy sauce, and sesame oil into a smooth sauce. Adjust the sriracha to how much heat you want.
- 6Slice the avocado. Spoon the sauce over the salmon and rice, or drizzle it in stripes, and lay the avocado alongside.
- 7Scatter the torn nori, sliced spring onion, and sesame seeds over the top. Fold everything together as you eat so the sauce coats each bite.