Description
A quick and easy leftover salmon rice bowl inspired by Emily Mariko, combining tender cooked salmon and rice with creamy avocado, tangy tsuyu, spicy sriracha, and savory Kewpie mayo. Perfect for a flavorful single-serve meal using leftovers or freshly cooked ingredients.
Ingredients
Units
Scale
Salmon Rice Bowl Ingredients
- 1 1/2 cups cooked rice (leftover or freshly cooked)
- 3 oz cooked salmon (leftover or freshly cooked)
- 3/4 tsp tsuyu (or substitute soy sauce)
- 1 tsp Kewpie mayo (adjust to taste)
- 1 tsp sriracha sauce (adjust to taste)
- 1/2 avocado, sliced
- 1 tsp green onions, finely sliced
- 1-2 ice cubes (if using leftover rice and salmon)
Instructions
- Reheat Leftovers: If using leftover rice and salmon, place them in a microwave-safe bowl and add 1-2 ice cubes. Cover the bowl with parchment paper and microwave for 1 to 1½ minutes to warm thoroughly and maintain moisture. Skip this step if using freshly cooked ingredients.
- Remove Ice and Add Flavors: After reheating, discard any remaining ice cubes, then add ¾ teaspoon of tsuyu (or soy sauce), and drizzle with 1 teaspoon each of Kewpie mayo and sriracha sauce according to your taste preference.
- Mash Together: Use a fork to mash and mix the salmon and rice thoroughly, ensuring the sauces and mayo blend evenly for a creamy texture.
- Add Toppings and Serve: Top the mixture with sliced avocado and finely sliced green onions. Serve immediately, optionally with nori sheets on the side for added flavor and texture.
Notes
- This recipe is inspired by Emily Mariko’s popular salmon rice bowl.
- Ice cubes help keep reheated rice moist and prevent drying out.
- You can adjust the amount of mayo and sriracha to match your spice and creaminess preferences.
- Substitute tsuyu with soy sauce if tsuyu is unavailable.
- Adding nori (seaweed) sheets as a garnish enhances the umami flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 781
- Sugar: 1g
- Sodium: 418mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 109g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 49mg
