Classic Salmon Rice Bowl (Print)

Flaked salmon paired with seasoned rice and fresh toppings for a simple, flavorful meal.

# Components:

→ Fish & Rice

01 - 1 cooked salmon fillet (approximately 6 ounces)
02 - 2 cups cooked white rice, preferably chilled leftover

→ 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)

# Method:

01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it using a fork.
02 - Top the flaked salmon with cooked rice. 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 heated through.
04 - Add soy sauce and sesame oil, then stir thoroughly to combine the salmon and rice.
05 - Drizzle with Japanese mayonnaise and optional Sriracha, mixing gently.
06 - Top with avocado slices, spring onions, toasted sesame seeds, and optional pickled ginger.
07 - Serve alongside roasted seaweed sheets and lemon or lime wedges. Use the seaweed to scoop the rice mixture.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means weeknight dinners stop feeling like a production.
  • Leftover rice transforms into something that tastes fresh and deliberate, not like you're making do.
  • Every bite feels customizable—you control the heat, the creaminess, the crunch.
02 -
  • Don't skip the rehydration step with leftover rice—a tiny sprinkle of water makes the difference between rice that's creamy and rice that's chalky.
  • Measure the sesame oil carefully because it's easy to make the whole bowl taste like a Chinese takeout bottle instead of a balanced dish.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you have them raw—the flavor difference is remarkable and worth the minimal effort.
  • Slice your avocado right before assembling the bowl so it doesn't brown or oxidize, and if you're making this ahead for meal prep, add the avocado when you're about to eat instead.
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