Description

This TikTok Salmon Rice Bowl is a quick and flavorful dish combining flaked salmon, short-grain rice, and savory toppings like Kewpie mayonnaise, sriracha, and soy sauce. Steamed gently in the microwave to hydrate the rice and salmon, it’s garnished with avocado, roasted seaweed sheets, and optional extras like kimchi and furikake for a deliciously satisfying meal.

Ingredients

Scale

Salmon and Rice

4 oz salmon filet
1 ½ cups cooked short-grain rice
2 ice cubes

Sauces and Flavorings

1 tsp soy sauce
1 tbsp Kewpie Japanese mayonnaise (add more if necessary)
1 tsp sriracha

Extras and Toppings

1 avocado, sliced
2 packs roasted seaweed sheets
Kimchi (optional, on the side)
Furikake (optional topping)
Fried garlic (optional topping)

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Instructions

Prepare the Salmon: Place the salmon filet in a shallow bowl and remove the skin. Use a fork to flake the fish into smaller pieces and spread them evenly across the bottom of the bowl.
Add the Rice: Scoop the cooked short-grain rice onto the flaked salmon. Use the fork to evenly spread the rice over the salmon to ensure uniform heating.
Add Ice Cubes: Place one or two ice cubes on top of the rice. Alternatively, sprinkle 1-2 tablespoons of water around the rice to help hydrate the ingredients during cooking.
Cover and Steam: Cover the bowl with parchment paper or a hand towel, molding it over the rice and salmon to trap steam in the microwave. This creates a gentle steaming effect that evenly heats and hydrates the dish.
Microwave Heating: Cook the covered bowl in the microwave for 2 to 3 minutes total, checking after each one-minute increment to ensure thorough heating. Once hot, carefully remove the cover and discard any remaining ice cubes.
Add Sauces: Drizzle soy sauce, Kewpie mayonnaise, and sriracha over the rice according to your taste preferences.
Mix Ingredients: Use a fork to thoroughly mix all the ingredients together until well combined. Adjust the seasoning by adding more soy sauce, mayonnaise, or sriracha if desired.
Add Optional Toppings: Sprinkle furikake and/or fried garlic over the rice for additional texture and flavor if using.
Assemble and Serve: Take one roasted seaweed sheet and place a generous scoop of the salmon rice mixture on top. Add sliced avocado and enjoy immediately. Serve with kimchi on the side if you like.

Notes

Using ice cubes or water helps keep the rice moist during microwaving, preventing it from drying out.
Short-grain rice works best due to its sticky texture, which helps the rice and salmon combine easily.
Kewpie mayonnaise adds a creamy, slightly sweet flavor distinct from regular mayo, but you can substitute if needed.
Adjust sriracha and soy sauce quantities to suit your preferred spice and saltiness levels.
If you don’t have a microwave, you can gently steam the covered bowl in a pot on the stovetop instead.
For added protein and texture, feel free to add a soft-boiled egg or thin cucumber slices on top.