Emily Mariko Salmon Bowl (Printable Version)

Flaked salmon, creamy avocado, spicy mayo, and crisp seaweed combine in a flavorful bowl.

# What You'll Need:

→ Fish & Protein

01 - 6 oz cooked salmon fillet, skin removed and flaked

→ Rice

02 - 2 cups cooked short-grain rice, preferably leftover and chilled

→ Sauces & Condiments

03 - 2 tablespoons soy sauce
04 - 1 tablespoon Japanese mayonnaise (e.g., Kewpie)
05 - 1 tablespoon sriracha sauce

→ Vegetables & Garnishes

06 - 1 ripe avocado, sliced
07 - 1 green onion, thinly sliced (optional)
08 - 1 teaspoon toasted sesame seeds

→ Seaweed

09 - 6 to 8 small roasted seaweed sheets (nori snack sheets)

# Steps to Follow:

01 - Place cooked rice in a microwave-safe bowl, top with flaked salmon and 1 tablespoon soy sauce.
02 - Cover loosely with parchment or microwave-safe cover and heat on high for 1 to 2 minutes until warm throughout.
03 - Drizzle Japanese mayonnaise and sriracha over the salmon and rice; add remaining soy sauce if desired.
04 - Gently mix all ingredients together until well blended.
05 - Top with sliced avocado, green onion, and toasted sesame seeds. Serve with roasted seaweed sheets alongside.
06 - Scoop a portion of the salmon rice mixture onto a seaweed sheet and eat like a hand roll.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, which means you can make something restaurant-quality on a weeknight without stress.
  • The contrast of warm rice with cool avocado and the snap of nori creates layers of texture that keep every bite interesting.
  • You control the heat, the richness, the toppings—it's endlessly customizable depending on what you have or what you're craving that day.
02 -
  • Day-old refrigerated rice is essential—freshly cooked rice will become mushy when warmed in the microwave, and you'll lose that pleasant separation of grains.
  • Don't overheat the bowl; 1 to 2 minutes is truly enough, and you want the rice warm but not piping hot, so the avocado doesn't start to soften or the mayo doesn't separate.
03 -
  • Slice your avocado just before assembling the bowl—it browns quickly, and you want it bright and buttery when you eat it.
  • Use a microwave-safe ceramic or glass bowl, not plastic, so the warmth distributes evenly and the textures stay true.
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