Save There was this rainy Tuesday last month when I wanted something cozy but also exciting for dinner. I had leftover salmon from Sunday and rice from the night before, just sitting there waiting. The viral bowl trend kept popping up on my feed, and I figured why not give it a try? Ten minutes later, I was sitting on my couch with this steaming bowl, absolutely kicking myself for not doing this sooner.
My roommate walked in when I was taking my first bite and immediately asked for the recipe. We ended up making two more bowls that same night, experimenting with different toppings and spice levels. Now its become our go-to when we want something comforting but dont want to actually cook.
Ingredients
- 1 cooked salmon fillet (6 oz / 170 g): Leftover salmon works perfectly here, just remove the skin and flake it into bite-sized pieces with a fork
- 2 cups cooked short-grain rice: Day-old rice from the fridge gives you the best texture and prevents the bowl from becoming mushy
- 2 tablespoons soy sauce: This seasons both the rice and salmon, creating that umami base that makes the whole bowl sing
- 1 tablespoon Japanese mayonnaise: Kewpie mayo has this rich, creamy quality that regular mayo just cant match
- 1 tablespoon sriracha sauce: Adjust this based on your heat tolerance, or swap in chili crisp for extra texture
- 1 ripe avocado: Sliced just before serving so it stays fresh and adds that cool, creamy contrast
- 1 green onion, thinly sliced: Fresh onion brightness cuts through the rich, warm elements
- 1 teaspoon toasted sesame seeds: These add a tiny nutty crunch in every other bite
- 6 to 8 roasted seaweed sheets: Use the snack-sized ones, theyre perfect for wrapping little bites
Instructions
- Warm the base:
- Pile your cold rice into a microwave-safe bowl, arrange the flaked salmon on top, and drizzle with 1 tablespoon of soy sauce
- Heat it through:
- Cover the bowl loosely with parchment paper or a microwave cover, then microwave on high for 1 to 2 minutes until everything is steaming hot
- Add the sauces:
- Drizzle the warm mixture with Japanese mayo and sriracha, then add the remaining soy sauce if you want extra seasoning
- Gently combine:
- Mix everything together with a spoon or rice paddle until the rice is evenly coated and the salmon is distributed throughout
- Top it off:
- Arrange the sliced avocado, green onion, and toasted sesame seeds over the warm rice mixture
- Wrap and eat:
- Scoop a bite of the salmon rice onto a seaweed sheet and eat it immediately, like a little hand roll
Save Last week, I made this for dinner when I was feeling under the weather, and it was exactly the kind of meal that feels like a hug. Something about the warm, seasoned rice with that cool, creamy avocado just works.
Make It Your Own
This bowl is incredibly forgiving. I've made it with canned salmon in a pinch, and my friend swears by using cooked shredded tuna instead. The real magic is in the warm, seasoned rice with that cool avocado contrast.
Perfect Rice Matters
Short-grain rice is non-negotiable here because it sticks together enough to scoop onto the seaweed sheets. Long-grain rice will just fall apart, making the whole hand roll experience frustrating and messy.
Sauce Your Way
Sriracha and mayo are classic, but dont be afraid to experiment. Spicy mayo, chili crisp, or even a drizzle of teriyaki sauce can completely change the bowl while keeping the soul of the dish intact.
- Add a few drops of rice vinegar if your rice seems too dry
- Sprinkle furikake over the top for extra savory depth
- Keep extra seaweed sheets handy because the first serving is never enough
Save This bowl has saved me on countless busy nights and lazy weekends alike. Its the kind of meal that feels like you put in way more effort than you actually did.
Common Recipe Questions
- → Can I use fresh salmon instead of cooked?
Yes, simply bake, pan-sear, or poach fresh salmon until fully cooked, then flake into bite-sized pieces before combining with the rice. Leftover grilled or baked salmon works beautifully.
- → Why use leftover rice?
Day-old chilled rice has a firmer texture that holds up better when microwaved and mixed with sauces. Freshly cooked hot rice can become gummy. If using fresh rice, spread it on a baking sheet to cool for 30 minutes first.
- → What can I substitute for Japanese mayonnaise?
Regular mayonnaise mixed with a teaspoon of rice vinegar works well. For a lighter version, Greek yogurt thinned with lemon juice provides tangy creaminess without the richness.
- → How do I store leftovers?
Store components separately in airtight containers for up to 2 days. Keep the rice and salmon mixed together, but store avocado separately with a squeeze of lemon juice to prevent browning. Reheat gently in the microwave.
- → Can I make this gluten-free?
Absolutely. Use tamari instead of soy sauce and verify your Japanese mayonnaise is gluten-free (Kewpie makes a gluten-free version). The seaweed sheets and remaining ingredients are naturally gluten-free.
- → What other proteins work in this bowl?
Canned tuna, cooked shrimp, shredded crab, or even tofu work well. The key is having a protein that flakes easily and absorbs the savory soy-mayo sauce mixture.