Emily Mariko Salmon Avocado Bowl (Print View)

A vibrant bowl combining flaky salmon, seasoned rice, creamy avocado, and spicy mayo for a delightful meal.

# Components:

→ Fish & Protein

01 - 6 oz cooked salmon fillet, skin removed and flaked

→ Rice

02 - 2 cups cooked short-grain rice, preferably leftover and 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)

# Directions:

01 - Place the cooked rice in a microwave-safe bowl. Top with flaked salmon and sprinkle with 1 tablespoon of soy sauce.
02 - Cover the bowl loosely with parchment or a microwave cover and microwave on high for 1 to 2 minutes until heated through.
03 - Drizzle the warm salmon and rice with Japanese mayonnaise and sriracha. Add the remaining 1 tablespoon soy sauce if desired.
04 - Gently mix everything together until well combined.
05 - Top with sliced avocado, green onion, and toasted sesame seeds.
06 - Serve with roasted seaweed sheets on the side. Scoop a bite of the salmon rice mixture onto a seaweed sheet to eat like a hand roll.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, but tastes like you've been cooking all day.
  • Everything is customizable, so you can eat it your way without apologizing for substitutions.
  • There's something deeply satisfying about wrapping each bite in seaweed—it feels like you're making tiny hand rolls without the precision stress.
  • Leftover rice actually works better here, which is the ultimate permission to be lazy and practical at once.
02 -
  • Cold or room-temperature rice will make this bowl feel flat and sad—the warmth wakes everything up and helps the flavors actually meld together.
  • Don't cheap out on the mayonnaise; Japanese mayo has a different texture and sweetness that makes this bowl feel authentic instead of just another bowl of toppings on rice.
  • If your avocado is hard when you're ready to eat, slice it anyway and let it soften in the warm bowl for a minute—the heat will take the edge off without making it mushy.
03 -
  • Always microwave the rice and salmon together—this small step is what transforms a bowl of toppings into an actual meal where everything tastes connected.
  • The warmth of the rice brings out the flavor of the soy sauce and mayo in ways that cold rice simply can't, so don't skip the heating step even if you're in a hurry.
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