Save to Pinterest I discovered this bowl on my phone at midnight, scrolling through TikTok when I should've been sleeping, and thought, this can't be that good. But there's something about the way the warm salmon and rice mingle with cool avocado and that umami hit of soy and sesame that makes you understand why millions of people have made it. The first time I assembled one at home, I was skeptical—it seemed almost too simple, just salmon and rice and toppings. Then I tasted it and realized simplicity done right is exactly what comfort food is supposed to be.
I made this for my roommate one evening when she came home exhausted from work, and watching her face light up at the first bite reminded me that some dishes are magic not because they're complicated but because they feel like someone made something just for you. She's been asking me to make it every week since.
Ingredients
- Cooked salmon fillet (about 170 g / 6 oz): This is your protein anchor—use leftovers from dinner the night before, or buy pre-cooked from the grocery store if you're short on time.
- Cooked white rice, 2 cups (preferably leftover and chilled): Cold rice is actually your friend here; it won't turn mushy when you warm it and flake the salmon into it.
- Soy sauce, 1 tablespoon: This is where the savory depth comes from—don't skip it or skimp on the quality.
- Sesame oil, 1 teaspoon: Just a touch is enough to shift the entire flavor profile into something that tastes intentional and complete.
- Japanese mayonnaise, 1 tablespoon (Kewpie preferred): This is creamier and less acidic than regular mayo, which is why it melts into the warm rice so beautifully.
- Sriracha or chili sauce, 1 teaspoon (optional): Add this if you want heat and a little funk that keeps your taste buds interested.
- Avocado, sliced: The cool contrast against warm rice is essential—use one that's perfectly ripe, not mushy or hard.
- Roasted seaweed sheets (nori), cut into squares: These become your edible utensil; tear off a piece, scoop up rice, and savor the crunch and brine.
- Toasted sesame seeds, 1 teaspoon: These add texture and a subtle nuttiness that ties everything together.
- Spring onions, 2, thinly sliced: The sharpness cuts through the richness and adds a fresh wake-up call to each bite.
- Pickled ginger (optional): A small handful adds a palate-cleansing zing if you want it, though the bowl works just fine without.
- Lemon or lime wedges (optional): Squeeze these over the top for brightness or save them for adjusting flavor as you eat.
Instructions
- Flake your salmon into a microwave-safe bowl:
- Break apart the cooked fillet with a fork, creating pieces that are bite-sized but not pulverized—you want texture, not a paste. Reach the bottom of the bowl as you flake so you don't miss any of those delicious bits.
- Layer the rice on top of the salmon:
- If your rice is cold, sprinkle it with a light mist of water so the steam rehydrates it gently. Cover the bowl with a microwave-safe plate and heat on high for 1–2 minutes until warmth radiates through.
- Mix in the soy sauce and sesame oil while everything is warm:
- The heat helps distribute the flavors evenly—you're not just coating the outside but infusing the whole bowl. Stir until you don't see any dry spots of rice.
- Add the creamy layer:
- Drizzle the Japanese mayonnaise and sriracha over the warm rice mixture, and fold it in gently so ribbons of creamy, spicy richness weave through. Don't overmix; a few swirls look better than a uniform blend.
- Assemble your toppings with intention:
- Arrange the avocado slices on top, scatter the spring onions, sesame seeds, and pickled ginger if using. This is where you make it yours—think of it like painting the final touches.
- Serve with seaweed sheets and citrus on the side:
- Let your guests tear off a piece of nori, fill it like a scoop, and squeeze lemon or lime over everything if they want extra brightness.
Save to Pinterest There's a moment halfway through eating this bowl when you realize you've created something that tastes like it took hours, and somehow that gap between effort and result is the real magic of this recipe.
Why This Bowl Went Viral
There's something about the aesthetics of this dish that photographs beautifully—the golden salmon flakes, the green avocado, the dark seaweed, the scattering of white sesame seeds all against warm rice. But beyond the camera appeal, this bowl hit because it's genuinely delicious and doesn't pretend to be anything it's not. It's comfort food that feels like a treat, which is exactly what people are hungry for.
Customization as Second Nature
Once you've made this bowl once, you'll start seeing it as a template instead of a prescription. Kimchi replaces the pickled ginger if you want funk and fermentation. Shredded cucumber cools things down. Crispy shallots add crunch. The base—warm rice and flaked salmon, dressed with soy and sesame—stays the same, but everything else becomes a conversation between what you have in your fridge and what you're craving. I've made versions with canned salmon when the fresh stuff was expensive, versions with brown rice for nuttiness, versions where I've added a soft egg yolk to run through everything. Each one tastes different but feels like itself.
Building Flavor Without Fuss
What makes this recipe shine is that every ingredient has a job, and nothing is wasted. The soy sauce brings salt and umami depth. The sesame oil adds aroma and richness. The mayo creates creaminess and helps flavors adhere. The nori provides brine and crunch. Even the spring onions aren't just decoration—they cut through the richness with sharp, fresh bite. This is seasoning done right, and once you taste it, you understand why so many people have fallen in love with this bowl.
- If your rice seems dry after microwaving, add water one teaspoon at a time and stir gently rather than adding it all at once.
- Toast your sesame seeds yourself in a dry pan for 2–3 minutes if you have time—homemade tastes noticeably better than pre-toasted.
- Make this bowl a ritual; it's so easy that it becomes a reliable joy instead of just dinner.
Save to Pinterest This bowl is proof that the best recipes are the ones that feel both effortless and generous at the same time. Make it once, and it becomes part of your regular rotation.
Recipe FAQs
- → Can I use leftover rice for this dish?
Yes, leftover rice works best as it is chilled, which helps with texture and reheating.
- → What types of fish are suitable besides salmon?
Smoked or canned salmon can be used as convenient alternatives to fresh fillets.
- → How can I make the dish gluten-free?
Replace soy sauce with tamari to ensure a gluten-free version.
- → What toppings complement the flavors well?
Avocado, toasted sesame seeds, spring onions, pickled ginger, and roasted seaweed add freshness and crunch.
- → Is it possible to add more vegetables?
Yes, try kimchi, cucumber, or shredded carrots to enhance texture and nutrition.