Classic Salmon Rice Bowl (Printable)

Flaked salmon and seasoned rice paired with avocado, seaweed, and tangy sauces for a tasty meal.

# Components:

→ Fish & Rice

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

# Directions:

01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it using a fork.
02 - Layer the cooked rice over the flaked salmon. 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, then stir well to combine evenly.
05 - Drizzle Japanese mayonnaise and Sriracha over the mixture, if desired.
06 - Top with avocado slices, spring onions, toasted sesame seeds, and pickled ginger as preferred.
07 - Serve alongside roasted seaweed sheets and lemon or lime wedges. Use the seaweed to scoop up the rice mixture for each bite.

# Expert Advice:

01 -
  • It's ready in less time than a lunch break, but tastes like you planned something special.
  • Leftover rice finally has its moment—no sad reheating required, just warmth and intention.
  • The nori trick transforms every bite into a little hand-held moment of textural joy.
02 -
  • Cold or room-temperature rice is essential—warm rice will turn into a soggy mess no matter what else you do, so plan ahead and use leftovers.
  • Don't skip the nori squares, even if seaweed seems like an afterthought; they completely change the eating experience and prevent the bowl from feeling one-dimensional.
03 -
  • Spread fresh rice on a plate for a few minutes to cool it slightly before combining with salmon—this one small step prevents the whole bowl from becoming a sticky situation.
  • Toast your own sesame seeds in a dry pan for two minutes if you have time; the difference in aroma and flavor is surprising for such a tiny amount of effort.
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