Save I stumbled on this during a barely-awake lunch break between meetings, salmon leftovers staring back from the fridge alongside a container of cold rice. Five minutes later I was sitting on the floor thinking how something so accidentally thrown together could taste this intentional.
My roommate caught me making it at 2 AM during exam week and immediately demanded a bowl. We ended up huddled over the counter with forks, neither of us speaking, just making those quiet satisfied noises that mean more than any food review could.
Ingredients
- 1 cooked salmon fillet: Leftover salmon works perfectly here, it actually flakes better after being refrigerated and the flavors have had time to settle
- 2 cups cooked white rice: Day-old rice is your secret weapon, fresh rice turns to mush but cold rice separates into beautiful individual grains
- 1 tablespoon soy sauce: This is your salt and depth builder, add more gradually if you prefer a stronger savory punch
- 1 teaspoon sesame oil: A little goes a long way, this aromatic oil ties everything together with that nutty finish
- 1 tablespoon Japanese mayonnaise: Kewpie mayo is worth the hunt, its richer and creamier than Western mayo and creates this incredible velvety texture
- 1 teaspoon Sriracha: Optional but recommended if you like heat, it cuts through the richness beautifully
- 1 avocado: Adds creaminess that balances the salty elements, slice it right before serving so it doesnt brown
- 1 sheet roasted seaweed: Cut these into small squares, they add crunch and bring that savory umami ocean flavor
- 1 teaspoon toasted sesame seeds: Sprinkle these on last for texture and little bursts of nuttiness in every bite
- 2 spring onions: Thinly sliced, these bring a fresh sharpness that cuts through the rich components
Instructions
- Prep your salmon:
- Place that cooked salmon fillet in a microwave-safe bowl and use a fork to flake it into bite-sized pieces, removing any pin bones you might find along the way.
- Layer the rice:
- Pile your cold rice right on top of the flaked salmon, and if the rice seems really dry from being in the fridge, sprinkle just a tiny bit of water over it.
- Warm it up:
- Cover the bowl with a microwave-safe plate or wrap and microwave on high for 1 to 2 minutes until everything is steaming hot throughout.
- Season the base:
- Drizzle the soy sauce and sesame oil over the hot mixture, then fold everything together until the rice is evenly coated and the salmon is distributed.
- Add the creamy elements:
- Squeeze the mayonnaise over the top in a pretty pattern, then add Sriracha if you want some heat, swirling it slightly for a marbled look.
- Top it all off:
- Arrange avocado slices, scatter spring onions, sprinkle sesame seeds, and add pickled ginger if you have it.
- Serve and enjoy:
- Place roasted seaweed sheets and citrus wedges on the side, using the seaweed like a little scoop for each bite.
Pin it This became my go-to when friends text that theyre stopping by unexpectedly and I havent planned anything impressive. Theres something about the ritual of everyone customizing their own toppings at the table that turns a simple bowl into an event.
Making It Your Own
The beauty of this dish is how forgiving it is. I have added kimchi for spice, shredded carrots for crunch, and even a fried egg on top when I wanted it to feel more substantial. Think of the base recipe as a canvas and your toppings as the paint.
Timing Tips
If you know you want this for lunch, cook the rice the night before and store it in the container you will use. Having everything prepped means you can throw this together in under five minutes, which is basically magic on busy weekdays.
Serving Suggestions
Pair this with miso soup if you want a full Japanese-inspired meal, or keep it light with just some cucumber slices on the side. The bowl is surprisingly filling on its own thanks to the protein and rice combo.
- Set up all toppings in small bowls and let everyone build their own
- Extra sriracha on the table lets heat lovers adjust to their liking
- Squeeze that citrus right before eating to wake up all the flavors
Pin it Hope this bowl becomes your emergency delicious meal too.
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Yes, substituting brown rice adds fiber and a nuttier flavor while maintaining the dish’s texture.
- → What type of salmon works best for this dish?
Cooked salmon fillets, fresh or leftovers, work well. Smoked or canned salmon can be used as alternatives.
- → How can I make the dish spicier?
Add Sriracha or another chili sauce to taste for a spicy kick that complements the creamy mayo.
- → Are there gluten-free sauce options?
Yes, tamari can replace soy sauce to keep the dish gluten-free without sacrificing umami.
- → What toppings add the best texture contrast?
Avocado slices, toasted sesame seeds, pickled ginger, spring onions, and roasted seaweed introduce creaminess, crunch, and freshness.