Tender salmon flakes meet seasoned rice, avocado, spicy mayo, and crisp seaweed for a customizable sushi-inspired meal.
# What You'll Need:
→ Fish & Protein
01 - 6 oz cooked salmon fillet, skin removed and flaked
→ Rice
02 - 2 cups cooked short-grain rice, preferably chilled
→ Sauces & Condiments
03 - 2 tablespoons soy sauce
04 - 1 tablespoon Japanese mayonnaise (e.g., Kewpie)
05 - 1 tablespoon sriracha sauce
→ Vegetables & Garnishes
06 - 1 ripe avocado, sliced
07 - 1 green onion, thinly sliced (optional)
08 - 1 teaspoon toasted sesame seeds
→ Seaweed
09 - 6 to 8 small roasted seaweed sheets (nori snack sheets)
# How To Make It:
01 - Place cooked rice into a microwave-safe bowl. Scatter flaked salmon evenly over the rice and drizzle with 1 tablespoon soy sauce.
02 - Cover the bowl loosely with parchment or microwave cover and heat on high for 1 to 2 minutes until warmed through.
03 - Drizzle Japanese mayonnaise and sriracha over the warm rice and salmon mixture. Optionally, add the remaining 1 tablespoon soy sauce.
04 - Gently combine all components until uniformly mixed.
05 - Top with sliced avocado, green onion, and toasted sesame seeds. Serve alongside roasted seaweed sheets.
06 - Scoop a portion of the salmon rice mixture onto a seaweed sheet and enjoy as a hand roll.
