Description
This TikTok Salmon Rice Bowl is a quick, flavorful dish featuring flaked salmon mixed with warm rice, Japanese mayonnaise, and spicy sriracha, all wrapped in roasted seaweed sheets for a satisfying handheld meal. Topped optional with furikake, fried garlic, and served alongside kimchi, this recipe offers a delightful blend of creamy, spicy, and savory notes with minimal prep and cook time.
Ingredients
Scale
Main Ingredients
- 4 oz salmon filet
- 1 ½ cups cooked short-grain rice
- 2 ice cubes
- 1 tsp soy sauce
- 1 tbsp Kewpie Japanese mayonnaise (add more if necessary)
- 1 tsp sriracha
- 1 avocado, sliced
- 2 packs roasted seaweed sheets
Optional Toppings & Sides
- Kimchi (optional, on the side)
- Furikake (optional topping)
- Fried garlic (optional topping)
Instructions
- Prepare the Salmon: Place the salmon in a shallow bowl and remove the skin. Use a fork to flake the fish into smaller pieces, then evenly spread out the flaked salmon throughout the bowl.
- Add the Rice: Scoop the cooked short-grain rice onto the flaked salmon. Use the fork to evenly spread the rice throughout the bowl to ensure even heating.
- Hydrate the Mixture: Place one or two ice cubes on top of the rice. Alternatively, sprinkle 1-2 tablespoons of water around the rice for even hydration during cooking.
- Create Steaming Environment: Cover the bowl with parchment paper or a hand towel, molding it over the rice and salmon to create a steaming effect in the microwave that evenly heats and hydrates the ingredients.
- Microwave Cooking: Cook in the microwave for 2 to 3 minutes in one-minute intervals, checking after each to ensure it’s thoroughly heated. Once hot, remove the parchment paper or towel and discard any remaining ice cubes.
- Season the Rice Bowl: Sprinkle soy sauce, Kewpie mayonnaise, and sriracha over the rice to taste.
- Mix Thoroughly: Thoroughly mix all the ingredients with the fork until well combined. Adjust seasoning by adding more soy sauce, mayo, or sriracha according to your taste preference.
- Add Optional Toppings: For extra texture and flavor, sprinkle furikake and/or fried garlic over the rice.
- Assemble and Serve: Take one roasted seaweed sheet, add a generous scoop of the salmon rice mixture on top along with sliced avocado, and enjoy. Serve with kimchi on the side if desired.
Notes
- Adjust the amount of Kewpie mayonnaise and sriracha according to your spice and creaminess preference.
- Using ice cubes or water helps to steam and rehydrate the rice and salmon during microwaving for even heating.
- Short-grain rice works best for its sticky texture that holds the ingredients together.
- Roasted seaweed sheets make the rice bowl easy to eat by hand and add a savory crunch.
- Kimchi provides a tangy, spicy contrast that complements the creamy and rich flavors of the bowl.
- This recipe is perfect for a quick lunch or dinner with minimal cleanup.
