Classic Salmon Rice Bowl (Printable Version)

Flaked salmon and seasoned rice combined with creamy mayo, avocado, and fresh toppings for a quick bowl.

# What You Need:

→ Fish & Rice

01 - 6 oz cooked salmon fillet
02 - 2 cups cooked white rice, chilled

→ Seasonings & Sauces

03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1 tablespoon Japanese mayonnaise
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 Steps:

01 - Place cooked salmon fillet in a microwave-safe bowl and flake with a fork.
02 - Add chilled cooked rice on top of salmon, sprinkle lightly with water if using leftover rice.
03 - Cover bowl with 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 and mix thoroughly to combine salmon and rice.
05 - Drizzle Japanese mayonnaise and Sriracha over the mixture as desired.
06 - Top with avocado slices, spring onions, toasted sesame seeds, and pickled ginger.
07 - Serve with roasted seaweed sheets and lemon or lime wedges; use seaweed to scoop up the mixture.

# Expert Tips:

01 -
  • It comes together in under 25 minutes, which means dinner can happen on a Tuesday night without drama.
  • Leftover rice becomes elegant instead of sad, transforming whatever you've got in the fridge into something restaurant-quality.
  • The customization is endless—you build your bowl exactly how you want it, which feels playful instead of like cooking.
02 -
  • Don't skip the microwave step—cold salmon and cold rice next to each other feels unfinished, but warm them through and suddenly it all tastes intentional and cohesive.
  • The mayonnaise is not just fat; it's an emulsifier that makes every bite feel luxurious and helps the soy and sesame oil cling to the rice instead of pooling at the bottom.
03 -
  • For a gluten-free version, swap soy sauce for tamari—everything else stays exactly the same and no one notices the difference.
  • Brown rice works beautifully if you want extra fiber and a subtle nuttiness that complements salmon even more than white rice does.
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