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Who else likes a good sushi moment?!
This salmon rice bowl IS NOT SUSHI, but for me, it has those deconstructed sushi vibes to it. A similar idea to my smoked salmon sushi bowls – LOVE that recipe too!
This salmon rice bowl is essentially cooked salmon and rice, combined with a spicy mayo sauce. The fun part is in the toppings. You use nori sheets, or those little seaweed snack packets (my fave), and add some of the salmon mixture to the seaweed, top it with a slice of avocado, and a few pieces of cucumber – wrap it like a warm “sushi taco”, and dig in! So, so GOOD!!!
Seriously, if you love salmon, and you like Asian inspired flavors of any kind, then this salmon rice bowl is for you!
Where did this salmon rice bowl originate?
You may have already heard of this salmon rice bowl floating around on the internet. That’s because it’s a recipe that went viral on the social media platform, TikTok. It was originally shared by Emily Mariko.
Although, I couldn’t find the original video, I heard about it from many other fellow food content creators.
I am not usually one to follow those food trends, they usually have so much hype around them for the “wow” factor, and then they tend to dye down. But, like the dalgona coffee, I just had to try this one for myself!
And trust me, when I tell you, that this recipe has a permanent place in my kitchen. How can it not? It’s quick and easy to make, healthy, and fun to eat.
This salmon rice bowl recipe you see before you, is my twist on the idea that originally came from Emily Mariko on TikTok. I took the main components of the recipe, played around with them, and made them my own.
Ingredients for salmon rice bowl:
A more thorough list of ingredients along with measurements is listed in the recipe card below. But, let’s discuss them here for deeper understanding.
- Salmon – wild caught salmon is best, whenever possible, for the best flavor, and nutritional benefits. We roast up the whole filet, right in the oven. Then, flake it so it mixes into the rice and sauce nicely.
- kosher salt, and black pepper – to perfectly season the salmon. We are keeping it simple, since most of the flavors come from the bowl itself.
- cooked white rice – I use frozen microwave rice to keep it extra easy. You can easily use leftover rice that you re-heat. Cook it on the stovetop, or instant pot, or use a quick cooking rice.
- mayonnaise – for that creamy richness in the sauce that binds everything together.
- sriracha – for a hit of spice.
- soy sauce – for a nice salty umami flavor that pairs nicely with this Asian theme. You can use coconut aminos for a soy-free version too.
- green onions – thinly sliced, mixed right into the rice and salmon mixture. I like the subtle onion flavor they provide.
- cilantro – for that herby freshness. I love cilantro in anything Asian inspired.
- avocado – the buttery, richness of the avocado is so good with the salmon and the Asian flavors. YUM!
- cucumber – a crunchy refreshing coolness. I like to use mini cucumbers, they’re crispier than traditional cucumbers.
- Nori seaweed sheets/seaweed snack packets – Whichever you can find works great here. My preference is the seaweed snack packets in sesame flavor. They have a nice crunch that melts in your mouth.
The combo of the salmon in the spicy mayo sauce and the avocado, cucumber, and nori is what gives this recipe a “sushi” vibe for me.
Can’t. Get. Enough!
How to make salmon rice bowl:
Of course there are more detailed directions in the recipe card below, but let’s give you a snapshot here.
- cook the salmon in the oven. (10 to 12 minutes)
- Cook the rice in the microwave.
- Prep veggies.
- Flake the salmon.
- Mix the salmon in with the rice, and other sauce ingredients.
- Dig in!
Does salmon rice bowl make good leftovers?
Yes and no.
Yes, because the salmon bowl itself (the salmon, rice, and sauce) re-heats perfectly.
No, because the veggies (the cucumber, and avocado) need to be cut up just before serving for the best results.
Yes, you could cut up the avocado and cucumber in the morning, and have it for lunch that same day, but not the night before.
For an extra fast version of salmon rice bowl:
You could use a good quality canned salmon instead of cooking up a salmon fillet. This does make the recipe go a little bit faster, and produce less dishes.
And, it is still quite delicious. We have made this recipe using canned salmon several times.
However, I do recommend cooking your own salmon, whenever you can. It really elevates the recipe, and is worth the extra effort.
The canned salmon version, would be ideal for a quick lunch though.
Is this salmon rice bowl healthy?
YES!
It’s packed with quality protein from the salmon. Healthy fats from the fish, and avocado. Complex carbs from the rice. And, veggies from the cucumber, nori sheets, and avocado.
A complete meal in one!
It will keep you satisfied for hours!
The only ingredient that’s slightly less than healthy, is the mayonnaise. But, there isn’t that much in this recipe, and it makes the bowl come together.
No need to stress over a little mayonnaise, friends!
Reasons you will love this salmon rice bowl:
- It’s easy to make – less than 30 minutes.
- It’s fun to eat – hello “sushi” taco vibes!
- It’s satisfying,
- and nutritious.
- It’s healthy.
- It’s easy to make gluten free.
- It’s dairy free.
- It’s perfect for a quick weeknight dinner,
- or, even a quick lunch.
- It’s fresh and vibrant,
- and, it’s seriously so delicious!!!
More easy salmon recipes for you to make:
- lemon dill salmon with asparagus (one pan)
- 10 ingredient tuna melt (can swap for canned salmon)
- sheet pan maple glazed salmon with Brussels sprouts
- salmon patties with herby slaw
- smoked salmon sushi bowls
Did you make this recipe?
Let me know how it went. Leave a comment below along with a star rating. I always appreciate the feedback. Thanks, Friends!
Print
Salmon Rice Bowl
- Prep Time: 10 mins
- Cook Time: 14 mins
- Total Time: 24 minutes
- Yield: 3 to 4 1x
- Category: entree, dinner, lunch, easy, fish, bowls, healthy
- Method: bake, chop
- Cuisine: gluten free, dairy free, egg free
- Diet: Gluten Free
Description
Spicy salmon rice bowl is eaten with seaweed, nori sheets with avocado and cucumber for a deconstructed “sushi” vibe. It’s easy to make, healthy, and so fun to eat.
Ingredients
salmon
- 1 pound (12 ounces) salmon (see notes about canned salmon option)
- 2 teaspoons avocado oil or olive oil
- kosher salt
- black pepper
for the bowl
- 1 1/2 cups cooked white rice
- 2 to 3 tablespoons mayonnaise
- 2 to 3 teaspoons sriracha
- 1 to 2 teaspoons soy sauce (or use coconut aminos)
- 2 green onions, whites and dark greens, thinly sliced
- 1/4 cup cilantro, chopped
toppings
- 1 ripe, but firm avocados, sliced
- 3 to 4 mini cucumbers, julienned
- Nori seaweed sheets cut into rectangles (or, seaweed snack packets 3 to 4) – see notes
Instructions
- Prepare: Pre-heat oven to 425 degrees Fahrenheit. For the rice: to keep this recipe easy I like to use frozen microwave rice. Other options would be to heat up leftover rice. Or, make quick cooking rice on the stove top. If you’re cooking the rice on the stove, then get this started now. Grease a medium baking sheet. Pat the salmon dry with paper towels and transfer it to the baking sheet. Sprinkle the salmon with a decent amount of salt and pepper.
- Bake: Bake the salmon for 10 to 14 minutes, or until the fish is opaque, and flaky. Adjust the cooking time depending on how thick or thin your fish is. I cooked mine as a whole fish fillet. If you are cooking yours in smaller fish fillets, then reduce the cooking time accordingly. Once the salmon is cooked, allow it to rest for 5 minutes.
- Prepare the veggies: While the salmon is cooking you can prepare your veggies as instructed above. Add the green onion, and cilantro to a large mixing bowl. We are going to mix them into the salmon and rice later. The cucumber, avocado, and seaweed sheets, I like to arrange them on a plate since they are our “toppings”.
- Flake the salmon: Once the salmon has cooked and rested for 5 minutes, use a fork to break apart the fish into flakes.
- Combine: Transfer the flaked salmon to the large mixing bowl that has the cilantro and green onions. Add the cooked rice. Add the mayo, sriracha, and soy sauce – mix everything together. Taste, and adjust the seasonings as needed. You may want to add more mayo depending on how dry, or moist your fish and rice are.
- To serve: Transfer the salmon and rice mixture to a serving bowl. You can eat this dish many ways, but here is what we like to do: grab a piece of seaweed snack, spoon a little salmon/rice mixture onto the seaweed snack, then add a few julienned pieces of cucumber, and a slice of avocado – fold the seaweed like a taco and eat! It’s sort of reminds me of deconstructed sushi. It’s so good!!!
Notes
Leftovers: This dish makes really good leftovers. However, you need to prep the veggies just before eating. The salmon/rice mixture is the only part that is good prepared in advanced. Store it in an airtight container and re-heat it gently in the microwave. If it gets a little dried out then stir in a little more mayo or sriracha. This could be a great option for a partial meal prep situation.
Canned Salmon/extra speedy option: Instead of using fresh salmon that you bake, you can swap it with a good quality canned salmon. We do this for a really quick lunch sometimes. It’s really good, but it is a little drier, so be sure to add more mayo, as desired. Although, using canned salmon works in a pinch, it is still worth it to cook the salmon for the best taste.
gluten free: to make this recipe gluten free be sure to use a gluten free soy sauce, or coconut aminos.
soy free: to make this recipe soy free, be sure to use coconut aminos.
nori seaweed/seaweed snacks: You can use those nori sheets that are usually used for sushi, and cut them into your own rectangles. However, I prefer to use the seaweed snacks that come already cut and are in a little package. I like the sesame or wasabi flavor the best for this recipe.
This recipe was inspired from the viral TikTok salmon rice bowl recipe by Emily Mariko. I couldn’t find the original TikTok recipe, I just heard about it floating around the internet.
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