There is a good reason why everyone on the internet is obsessed with the salmon rice bowl. It is a great example of a leftover transformation recipe, and it takes only leftover rice and salmon.
The rice is combined with mayo and soy sauce, which creates a creamy, rich, and umami sauce that takes this meal to the next level.
Ingredients
For The Bowl
- 1 Cup Cooked White Rice (preferably a day old)
- 4-6 oz Cooked Salmon Fillet (freshly cooked or leftover)
- 1-2 Tbsp Mayonnaise
- 1-2 Tsp Soy Sauce
- 1 Ice Cube
- 1 Sheet Roasted Seaweed (Nori), Cut Into Small Pieces
Toppings:
- 1/2 Sliced Avocado
- 2 Tsp Sriracha (To Your Liking)
- 1 Tsp Sesame Seeds
- 1/4 Cup Kimchi
- 1 Tbsp Chopped Green Onion
Instructions
1. Preparing The Salmon
With a fork, shred the cooked salmon into small pieces.
If there is any skin, bones, or cartilage, it should be removed.
The salmon should be very easy to shred.
If using leftover salmon, it is perfectly okay to use it cold from the refrigerator. The warming process will help it.
2. Putting Together The Rice and Salmon
Scoop some rice into a microwave-safe bowl and flake some salmon on top.
Try to get the salmon to cover most of the top layer of rice.
This will make the salmon and rice evenly distributed on each scoop.
Try to prevent mixing and packing the rice down, and just let the layers form.
3. Putting Together The Mayo and the Soy Sauce
On top of the salmon and rice, drizzle some mayo.
If you are a fan of mayo, you could add about 2 tablespoons of it.
If you are not too much of a fan, you could just go with 1. Then you add some soy sauce on top of the mayo.
At the beginning, it may look a little funky, but just trust the process.
This is where the creamy mayo and soy sauce will make the sauce.
4. The Ice Cube Trick
For this step, I would recommend getting a little bowl so the ice cube doesn’t touch the rice.
The ice cube acts as a repellent to the rice, so it doesn’t dry out. It will also heat the rice evenly.
The ice cube does this by creating steam. This will heat everything evenly.
Just make sure to cover the bowl in a damp paper towel and to leave the cover a little bit above the bowl so steam can escape.
5. Microwave
Depending on how powerful your microwave is, you will need to microwave the bowl for about 1-2 minutes.
Put in the microwave for about 1 minute if you have a 1000-watt microwave,
Or place it in the microwave for 2 minutes if your microwave has lower wattage.
You will know that the bowl is done once the ice cube has completely melted, the rice is steaming hot, and the mayo is starting to melt.
Make sure the salmon is heated up and warmed to your liking, but also make sure it’s not dried out.
6. Mix Everything
The bowl will be hot, so make sure to take it out and remove it from the microwave very carefully.
Take a fork or spoon and use it to mix everything very well.
If there are salmon chunks that are still present, make sure to break them up.
It may be necessary to fold the melted mayo and soy sauce that should be present in the bowl into the rice.
The rice should become a little creamy and also change to a light tan color once the soy sauce is mixed in.
Make sure to mix everything very well, so the final product will be cohesive and not have any distinct chunks.
The resulting texture should be creamy but still have a bit of firmness to it.
7. Preparing The Seaweed
Take your nori sheets and cut them into small squares.
About 1-2 inches should do. Add them to the bowl and mix them in.
The seaweed umami flavor and texture contrast will be perfect.
The heat and steam will soften the seaweed a little, and it will be glistening.
Nori won’t directly soak into the mixture, but some will be softened, and the rest will be crispy.
That’s the texture contrast we’re looking for.
8. Serving
Transfer the salmon rice to a fancy bowl, or you can use your prep bowl.
Take your sliced avocado and add it to the bowl.
Add sriracha in a decorative fashion to the rice and avocado.
Top it off with some sesame seeds and green onions.
The highlight of the bowl is the side of the kimchi.
Kimchi is cold and crunchy, but also spicy, and with the rice, it makes an incredible contrast.
Recipe Tips
Best Rice Type
Day-old rice is optimal because it fuels the dryness and will be able to soak in the mixture.
If there is freshly cooked rice in the bowl, then it is sure to be mushy.
A short or medium-grain rice is best for the texture.
Jasmin rice can also be a great choice. Make sure not to add any long-grain rice as it will be too separate.
Salmon Quality
Any properly cooked salmon can be used for this dish.
It could be leftover baked salmon, grilled salmon, salmon cooked in an air fryer, or even canned salmon, although the texture will be different.
Make sure the salmon is not heavily glazed or spiced, as those flavors can conflict with the other bowl ingredients.
Mayo Matters
In this dish, it really is better to use real mayonnaise rather than Miracle Whip or salad dressing, as those will create a different flavor.
Ideally, it is Japanese Kewpie mayo, which has a richer and sweeter flavor, but standard mayo will also suffice.
There is a lot of mayo in this dish, and it is instrumental in achieving the creamy texture the bowl is known for, so don’t skip the mayo.
Ice Cube Technique
Be sure to add an ice cube to the bowl. It is not included for aesthetics.
The steam created by the melting ice rehydrates the rice, keeping it from going dry, and warms the ingredients evenly.
The average ice cube is the right amount to use for one serving.
Seaweed Handling
You can find nori (roasted seaweed sheets) in the Asian section of most grocery stores or online.
For the most part, they will be in large rectangular sheets.
For the most rustic look, tearing by hand, rather than by using scissors, is more authentic.
The seaweed is best added right before eating so that the pieces can retain their crispy texture.
Heat Level
The recipe calls for less sriracha to start than you think might be necessary.
You can always add more to taste, but you can’t take it away.
Keep in mind, too, that the kimchi that you add has some spice to it, so that should be factored in in deciding how much sriracha to use.
Microwave
Make sure to be aware that every microwave has a different wattage, and different microwaves cook food at different speeds.
If you have a 1000-watt microwave, 1 minute is good to cook food, but if your microwave has a lower wattage, it may take 2 minutes.
You should check the food at a 1-minute mark to see if you are overcooking it.
Mixing
Make sure to do it vigorously to break the salmon down and to help the sauce distribute.
The more that is mixed, the creamier the result is, but if you prefer to have more salmon chunks than the creamier it is, do whatever you want.
Ingredient Swaps
Instead of Salmon, you can use leftover cooked tuna, or mackerel, or even canned tuna without water in it.
You can use cooked chicken, but it will change the flavor significantly.
If you want a vegetarian version, use flaked baked tofu or add canned chickpeas.
- Instead of White Rice, you can use brown rice, but it is more chewy. You can use cauliflower rice for a lower-carb version or in a pinch if you have quinoa, but it will have a chewier and nuttier flavor.
- Instead of mayo: Greek yogurt with some olive oil can work, though it could be less smooth. For a different twist, mashed avocado works. If you’re looking for a nuttier hit, try mixed tahini.
- Instead of soy sauce, Tamari works for gluten-free, soy-free; use coconut aminos, and you can use liquid aminos for a different umami profile. You may have to adjust amounts, as some are saltier than others.
- Instead of seaweed, Furikake seasoning works to an extent and can add crunch as well. Over some toasted sesame oil for nuttiness, without seaweed. For crunch and flavor, some crispy fried shallots or fried onions.
- Instead of kimchi: Pickled radishes, quick-pickled cucumbers, or even sauerkraut can give that tangy, crunchy counter element. If a gentler flavor is your thing, fresh cucumber with rice vinegar works. If you like it, pickled ginger works too.
- Instead of avocado, Freshness and crunch are added with sliced cucumber. Edamame provides a pop of green and protein. Thinly sliced radishes provide a crunchy, peppery taste. A soft-boiled egg is rich and creamy, helping with more protein.
How To Store Salmon Rice Bowl
The best approach is to store food separately.
Refrigerate for three days at most if plain, cooked salmon is in an airtight container.
If cooked rice is separate, it is good for four days.
Assembled bowls are not recommended as the nori will get mushy, and the textures will not be ideal.
It is best to meal prep your salmon and cook the rice in advance.
They can be divided into separate servings in individual containers.
To eat, you can assemble one at a time using the recipe method for assembly.
This helps keep the ingredients fresher for longer and will keep the textures in good condition.
If you are prepping your avocado ahead of time, slice and toss it in lemon juice to keep it from browning.
You can freeze cooked salmon that is plain for up to two months.
To do so, wrap the salmon tightly in plastic wrap, then place that into a zippered freezer bag.
Be sure to place the bag in the fridge the night before you need to use the fish so it can defrost.
Cooked rice can be frozen for a month as well.
Portion the rice into separate freezer bags and press as much air out of the bags as you can.
If you need to reheat frozen rice, place a damp paper towel over it in the microwave so it can steam while heating.
Reheating
Unassembled bowls should never be reheated. Always use the ice cube method to reheat salmon and rice.
Mayo and soy sauce should always be added fresh to the reheated rice, not mayo and soy sauce already paired with rice that was stored.
Store kimchi in its original container in the fridge.
It will last for months. Nori sheets should be kept with a silica packet in an airtight container.
They will last for months and stay fresh. Cut avocados stored poorly, so make sure to cut one fresh each time you assemble a bowl.
Salmon Rice Bowl (Emily Mariko Style)
There is a good reason why everyone on the internet is obsessed with the salmon rice bowl. It is a great example of a leftover transformation recipe, and it takes only leftover rice and salmon.
The rice is combined with mayo and soy sauce, which creates a creamy, rich, and umami sauce that takes this meal to the next level.
Ingredients
- Ingredients
- For The Bowl
- 1 Cup Cooked White Rice (preferably a day old)
- 4-6 oz Cooked Salmon Fillet (freshly cooked or leftover)
- 1-2 Tbsp Mayonnaise
- 1-2 Tsp Soy Sauce
- 1 Ice Cube
- 1 Sheet Roasted Seaweed (Nori), Cut Into Small Pieces
- Toppings:
- 1/2 Sliced Avocado
- 2 Tsp Sriracha (To Your Liking)
- 1 Tsp Sesame Seeds
- 1/4 Cup Kimchi
- 1 Tbsp Chopped Green Onion
Instructions
Instructions
1. Preparing The Salmon
With a fork, shred the cooked salmon into small pieces.
If there is any skin, bones, or cartilage, it should be removed.
The salmon should be very easy to shred.
If using leftover salmon, it is perfectly okay to use it cold from the refrigerator. The warming process will help it.
2. Putting Together The Rice and Salmon
Scoop some rice into a microwave-safe bowl and flake some salmon on top.
Try to get the salmon to cover most of the top layer of rice.
This will make the salmon and rice evenly distributed on each scoop.
Try to prevent mixing and packing the rice down, and just let the layers form.
3. Putting Together The Mayo and the Soy Sauce
On top of the salmon and rice, drizzle some mayo.
If you are a fan of mayo, you could add about 2 tablespoons of it.
If you are not too much of a fan, you could just go with 1. Then you add some soy sauce on top of the mayo.
At the beginning, it may look a little funky, but just trust the process.
This is where the creamy mayo and soy sauce will make the sauce.
4. The Ice Cube Trick
For this step, I would recommend getting a little bowl so the ice cube doesn't touch the rice.
The ice cube acts as a repellent to the rice, so it doesn't dry out. It will also heat the rice evenly.
The ice cube does this by creating steam. This will heat everything evenly.
Just make sure to cover the bowl in a damp paper towel and to leave the cover a little bit above the bowl so steam can escape.
5. Microwave
Depending on how powerful your microwave is, you will need to microwave the bowl for about 1-2 minutes.
Put in the microwave for about 1 minute if you have a 1000-watt microwave,
Or place it in the microwave for 2 minutes if your microwave has lower wattage.
You will know that the bowl is done once the ice cube has completely melted, the rice is steaming hot, and the mayo is starting to melt.
Make sure the salmon is heated up and warmed to your liking, but also make sure it's not dried out.
6. Mix Everything
The bowl will be hot, so make sure to take it out and remove it from the microwave very carefully.
Take a fork or spoon and use it to mix everything very well.
If there are salmon chunks that are still present, make sure to break them up.
It may be necessary to fold the melted mayo and soy sauce that should be present in the bowl into the rice.
The rice should become a little creamy and also change to a light tan color once the soy sauce is mixed in.
Make sure to mix everything very well, so the final product will be cohesive and not have any distinct chunks.
The resulting texture should be creamy but still have a bit of firmness to it.
7. Preparing The Seaweed
Take your nori sheets and cut them into small squares.
About 1-2 inches should do. Add them to the bowl and mix them in.
The seaweed umami flavor and texture contrast will be perfect.
The heat and steam will soften the seaweed a little, and it will be glistening.
Nori won’t directly soak into the mixture, but some will be softened, and the rest will be crispy.
That’s the texture contrast we’re looking for.
8. Serving
Transfer the salmon rice to a fancy bowl, or you can use your prep bowl.
Take your sliced avocado and add it to the bowl.
Add sriracha in a decorative fashion to the rice and avocado.
Top it off with some sesame seeds and green onions.
The highlight of the bowl is the side of the kimchi.
Kimchi is cold and crunchy, but also spicy, and with the rice, it makes an incredible contrast.
Notes
Recipe Tips
Best Rice Type
Day-old rice is optimal because it fuels the dryness and will be able to soak in the mixture.
If there is freshly cooked rice in the bowl, then it is sure to be mushy.
A short or medium-grain rice is best for the texture.
Jasmin rice can also be a great choice. Make sure not to add any long-grain rice as it will be too separate.
Salmon Quality
Any properly cooked salmon can be used for this dish.
It could be leftover baked salmon, grilled salmon, salmon cooked in an air fryer, or even canned salmon, although the texture will be different.
Make sure the salmon is not heavily glazed or spiced, as those flavors can conflict with the other bowl ingredients.
Mayo Matters
In this dish, it really is better to use real mayonnaise rather than Miracle Whip or salad dressing, as those will create a different flavor.
Ideally, it is Japanese Kewpie mayo, which has a richer and sweeter flavor, but standard mayo will also suffice.
There is a lot of mayo in this dish, and it is instrumental in achieving the creamy texture the bowl is known for, so don't skip the mayo.
Ice Cube Technique
Be sure to add an ice cube to the bowl. It is not included for aesthetics.
The steam created by the melting ice rehydrates the rice, keeping it from going dry, and warms the ingredients evenly.
The average ice cube is the right amount to use for one serving.
Seaweed Handling
You can find nori (roasted seaweed sheets) in the Asian section of most grocery stores or online.
For the most part, they will be in large rectangular sheets.
For the most rustic look, tearing by hand, rather than by using scissors, is more authentic.
The seaweed is best added right before eating so that the pieces can retain their crispy texture.
Heat Level
The recipe calls for less sriracha to start than you think might be necessary.
You can always add more to taste, but you can't take it away.
Keep in mind, too, that the kimchi that you add has some spice to it, so that should be factored in in deciding how much sriracha to use.
Microwave
Make sure to be aware that every microwave has a different wattage, and different microwaves cook food at different speeds.
If you have a 1000-watt microwave, 1 minute is good to cook food, but if your microwave has a lower wattage, it may take 2 minutes.
You should check the food at a 1-minute mark to see if you are overcooking it.
Mixing
Make sure to do it vigorously to break the salmon down and to help the sauce distribute.
The more that is mixed, the creamier the result is, but if you prefer to have more salmon chunks than the creamier it is, do whatever you want.
Nutrition Information:
Yield:
1 (easily multiplied)Serving Size:
1 complete bowl (approximately 2 cups)Amount Per Serving: Calories: 620 kcalTotal Fat: 32ggCholesterol: 75mgmgSodium: 980mgmgCarbohydrates: 52ggProtein: 32gg