Classic Salmon Rice Bowl (Printable)

Flaked salmon combined with seasoned rice and fresh toppings for a flavorful, satisfying dish.

# What You Need:

→ Fish & Rice

01 - 1 cooked salmon fillet (6 oz)
02 - 2 cups cooked white rice, 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:

01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it with a fork.
02 - Top the flaked salmon with cooked rice. If using 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 well to combine the ingredients evenly.
05 - Drizzle Japanese mayonnaise and Sriracha over the mixture if desired.
06 - Arrange avocado slices, spring onions, toasted sesame seeds, and pickled ginger atop the bowl.
07 - Serve alongside roasted seaweed sheets and lemon or lime wedges for scooping and added flavor.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, making weeknight dinners feel effortless.
  • Leftover rice and salmon transform into something that tastes completely new and intentional.
  • Every component is customizable, so you can adapt it to whatever's in your fridge or your mood that day.
02 -
  • Cold or room-temperature rice is your secret weapon—it doesn't turn mushy or clump together when you mix it with the warm salmon and sauces.
  • Don't skip the sesame oil; it's the background note that makes people ask what makes this taste so good.
03 -
  • Microwave your bowl on high for just under two minutes to avoid overheating the mayonnaise or making the avocado turn gray.
  • Mix the sauces into the warm rice so they distribute evenly, but add the avocado and delicate toppings only at the very end, right before you eat.
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