Classic Salmon Rice Bowl (Printer-Friendly)

Flaked salmon paired with seasoned rice and fresh toppings for a quick, flavorful bowl.

# What You'll Need:

→ Fish & Rice

01 - 1 cooked salmon fillet (6 oz)
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)

# Method:

01 - Place cooked salmon fillet in a microwave-safe bowl and flake with a fork.
02 - Top salmon with chilled cooked rice. If rice is leftover, sprinkle lightly with water to rehydrate.
03 - Cover bowl with a microwave-safe plate or plastic wrap, then microwave on high for 1 to 2 minutes until warmed through.
04 - Add soy sauce and sesame oil; stir well to combine salmon and rice evenly.
05 - Drizzle Japanese mayonnaise and optional Sriracha over the mixture.
06 - Add avocado slices, spring onions, toasted sesame seeds, and optional pickled ginger on top.
07 - Serve with roasted seaweed squares and lemon or lime wedges on the side for scooping rice mixture.

# Expert Suggestions:

01 -
  • Ready in 25 minutes with barely any active cooking time—perfect when you're hungry now, not in an hour.
  • Deeply satisfying on its own, yet endlessly customizable depending on what's lurking in your crisper drawer.
  • Tastes restaurant-quality but uses everyday ingredients you probably already have at home.
02 -
  • Cold or room-temperature rice will never mix properly with warm salmon and mayo—always warm everything together first or the textures stay separated and sad.
  • Japanese mayo is genuinely different from regular mayo, and this recipe really benefits from it; if you can't find Kewpie, splurge the three extra dollars because the taste difference is real.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time—the flavor deepens and it costs nothing but attention.
  • Use scissors to cut your nori sheets instead of a knife; they tear cleaner and you'll feel like you're doing something vaguely professional in your kitchen.
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