Classic Salmon Rice Bowl (Printable)

A satisfying bowl with tender salmon, seasoned rice, and vibrant toppings ready in minutes.

# What You'll Need:

→ Fish & Rice

01 - 6 oz cooked salmon fillet
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)

# How to Make It:

01 - Place cooked salmon fillet in a microwave-safe bowl and flake it using a fork.
02 - Top the flaked salmon with cooked white rice. If using chilled 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, then mix thoroughly to combine.
05 - Drizzle Japanese mayonnaise and Sriracha (if using) over the mixture.
06 - Garnish with avocado slices, spring onions, toasted sesame seeds, and pickled ginger if desired.
07 - Serve alongside roasted seaweed sheets and lemon or lime wedges. Use seaweed to scoop the rice mixture with each bite.

# Expert Tips:

01 -
  • It actually tastes way better than it has any right to given how little effort goes into making it.
  • Leftover salmon stops being sad desk lunch material and becomes something you're genuinely excited to eat.
  • The whole thing comes together while your water's boiling, perfect for nights when you're exhausted but hungry.
02 -
  • Cold rice is your friend here—it stays separate and doesn't clump, which is exactly what you want when you're mixing everything with sauce.
  • Don't skip the toasted sesame seeds or use sad pre-ground sesame; they add a nuttiness that tastes like you actually put thought into this.
  • The seaweed is functionally important, not just decoration—it changes the texture of each bite and keeps things from feeling monotonous.
03 -
  • Assemble everything at room temperature except the rice and salmon, which should be warm or cold depending on preference—mixing temperatures creates interesting contrasts.
  • The seaweed acts as both container and flavor agent, so tear it into pieces that fit your eating style rather than following some rule about proper square sizes.
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