Save I discovered this bowl while scrolling through videos at midnight, my phone glowing in a dark kitchen, and honestly, I almost didn't make it. But there was something about watching that salmon flake onto warm rice, the way the avocado caught the light, that made me stop and think about how food doesn't need to be complicated to feel special. The next afternoon, when I had leftover salmon and rice sitting in my fridge, I remembered that video and decided to try it. Twenty minutes later, I understood why this bowl had taken over the internet—it wasn't just delicious, it was the kind of meal that made me feel like I'd figured something out.
I made this for my roommate on a random Tuesday when she came home looking exhausted from work, and I watched her face change the moment she tasted it. She kept saying things like "wait, this is so simple" and "why does it feel fancy," and I realized that's the real magic of this bowl—it looks like you tried without making you stress. Now whenever I'm cooking for someone, this is what I reach for.
Ingredients
- Cooked salmon fillet (6 oz / 170 g), skin removed and flaked: Use leftover cooked salmon if you have it, or pan-sear a fresh fillet until it's just cooked through—overcooking makes it dry and bitter, so medium is your friend here.
- Short-grain cooked rice (2 cups), preferably chilled: Day-old or leftover rice is genuinely better because the grains stay separate and don't get mushy when heated; if you only have fresh rice, spread it on a plate to cool first.
- Japanese mayonnaise (1 tablespoon, e.g., Kewpie): This is richer and slightly sweeter than regular mayo, and it makes a real difference—don't skip it if you can help it, though any good mayo works in a pinch.
- Sriracha sauce (1 tablespoon): Adjust based on your heat tolerance; some people love more, some prefer less, and that's the whole point of this bowl being yours to customize.
- Soy sauce (2 tablespoons total): Use good soy sauce if you have it—the flavor difference between cheap and quality is noticeable here because it's such a prominent flavor.
- Ripe avocado, sliced: Cut it just before serving or toss the slices in a tiny bit of lemon juice to keep them from browning if you're prepping ahead.
- Green onion, thinly sliced (optional): This adds a sharp, fresh note that cuts through the richness, so I almost always include it even though it's technically optional.
- Toasted sesame seeds (1 teaspoon): Toast them yourself if you have raw ones—it only takes two minutes in a dry pan and completely changes their flavor profile.
- Roasted seaweed sheets (6–8 small nori snack sheets): These are the vehicle for eating this bowl, so get the ones you like; some are crispier, some are more tender, and your preference matters here.
Instructions
- Warm your foundation:
- Place the chilled rice in a microwave-safe bowl and top it with your flaked salmon, then sprinkle 1 tablespoon of soy sauce over everything. The soy sauce will soak into the rice as it heats, seasoning it from the inside out.
- Heat gently:
- Cover the bowl loosely with a microwave cover or parchment paper and microwave on high for 1–2 minutes, just until the rice and salmon are warmed through. Don't overheat—you want everything warm and steaming, not hot enough to cook the salmon further.
- Add the creamy heat:
- Drizzle the warm salmon and rice with Japanese mayonnaise and sriracha in whatever ratio feels right to you, then taste before adding that extra tablespoon of soy sauce. This is where you're seasoning to your preference, not following rules.
- Bring it together:
- Gently fold everything together with a fork or rice paddle, being careful not to break up the salmon flakes too much. You want some texture and visible pieces, not a homogeneous mash.
- Top with brightness:
- Add your sliced avocado, scattered green onion, and a sprinkle of sesame seeds right before serving. The freshness of these toppings is what makes each bite feel alive.
- Assemble and eat:
- Serve the warm bowl with seaweed sheets on the side, then tear a piece of nori and scoop some of the salmon rice mixture onto it, like you're making a hand roll. It's more interactive than a regular bowl, and that actually makes the meal taste better somehow.
Save I learned the real value of this bowl when I made it for myself on a day that felt genuinely hard, just needing something that tasted good without needing me to be great. That's when I realized it's not just about the salmon or the fancy mayo—it's about how quickly you can turn scraps into something that makes you feel taken care of.
Why This Bowl Changed My Kitchen
Before this, I thought bowls were the lazy way to plate food, like I was admitting defeat on actual cooking. But this bowl taught me that simplicity with intention is a different thing entirely. When each ingredient has a job—the rice carries the heat, the mayo brings luxury, the avocado brings cool relief, the seaweed wraps it all into a moment—suddenly it feels like art instead of leftovers.
The Seaweed Sheet Moment
Using seaweed sheets to scoop the bowl is the detail that makes this feel special. There's something about the ritual of tearing off a piece, filling it, and eating it like a tiny hand roll that makes you slow down and actually taste what you're eating. It's the kind of small thing that transforms a meal from efficient to intentional.
Making It Your Own
The beauty of this bowl is that it's a template, not a command. I've made it with chili crisp instead of sriracha on nights when I wanted a different kind of heat, and it was still perfect. Some people add cucumber, others add edamame, and honestly, they're all right. This bowl is forgiving in the way that the best weeknight meals are.
- If you don't have salmon, canned tuna or even rotisserie chicken works beautifully here.
- Furikake sprinkled over the warm rice adds another layer of umami and visual interest.
- A tiny drizzle of rice vinegar over everything right before eating adds brightness that pulls the whole bowl together.
Save This bowl became part of my regular rotation not because it's trendy, but because it's genuinely good and genuinely easy. Make it once, and you'll understand why people keep making it.
Recipe Questions
- → Can I use fresh salmon instead of cooked salmon?
For best results, use cooked salmon to achieve the tender flakes and proper texture; raw salmon is not recommended for heating in this preparation.
- → What type of rice works best for this dish?
Short-grain rice, preferably leftover and chilled, provides a sticky texture ideal for mixing with salmon and toppings.
- → Are there suitable alternatives to sriracha sauce?
Yes, chili crisp or your preferred hot sauce can be used to adjust the spice level to your liking.
- → How should I eat the salmon and rice bowl with seaweed sheets?
Use the seaweed sheets as wraps by scooping a portion of the salmon and rice mixture onto each sheet, enjoying a hand-roll style bite.
- → Can I add extra flavor to the rice?
Adding a few drops of rice vinegar or sprinkling furikake seasoning enhances the rice’s flavor profile wonderfully.