Save to Pinterest I stumbled onto this bowl completely by accident while scrolling late one night, and something about the simplicity caught me. The way the salmon flaked into those perfectly seasoned grains of rice, the little moment of heat from the microwave bringing everything together—it felt like the kind of meal that shouldn't work but absolutely does. My first attempt was a bit chaotic, honestly, but once I got the ratios right, it became my go-to when I needed something substantial without the fuss.
There's this particular Tuesday when I made this for my partner right after they'd had a long day, and I watched their whole expression change the moment they took the first bite. It wasn't fancy or complicated, but there was something about the combination of textures and that little hit of sesame oil that made them pause and actually taste it, you know? That's when I realized this bowl wasn't just convenient—it had real comfort built into it.
Ingredients
- Cooked salmon fillet (about 170 g / 6 oz): The best part is you can use leftovers from the night before, or even grab smoked salmon if you're in a pinch. Just make sure it's flaked loosely enough to mix through the rice without turning into mush.
- Cooked white rice (2 cups, preferably leftover and chilled): Cold rice actually separates better and won't turn into porridge when you're mixing everything together, which I learned the messy way.
- Soy sauce (1 tablespoon): This is where the savory depth comes from, and switching to tamari keeps it gluten-free if that matters to you.
- Sesame oil (1 teaspoon): A little goes a long way here—toasted sesame oil has this nutty richness that transforms a simple bowl into something special.
- Japanese mayonnaise, like Kewpie (1 tablespoon): It's creamier and less sharp than regular mayo, which sounds like a small detail until you taste the difference.
- Sriracha or chili sauce (1 teaspoon, optional): Add this if you want warmth and a slight kick without overwhelming the other flavors.
- Avocado (1, sliced): The creaminess balances the salty and savory elements, and it adds something luxurious to an otherwise humble bowl.
- Roasted seaweed sheets (1, cut into squares): These sheets are meant to be used like little scoops—it's part of the experience, not just a garnish.
- Toasted sesame seeds (1 teaspoon): Toast them yourself if you can, because the warmth brings out their flavor in a way that makes a real difference.
- Spring onions, thinly sliced (2): They add a fresh bite and a little brightness that cuts through the richness.
- Pickled ginger (optional): If you have it, it's a palate cleanser that keeps each bite interesting.
- Lemon or lime wedges (optional): A squeeze at the end lifts everything and adds a final layer of flavor.
Instructions
- Flake and prep the salmon:
- Place your cooked salmon in a microwave-safe bowl and gently break it apart with a fork until you have soft, flaky pieces. Don't shred it into oblivion—you want bits substantial enough to notice in each bite.
- Layer the rice:
- Pile the cooked rice right on top of the salmon. If you're using chilled leftover rice, sprinkle it with just a touch of water so it softens slightly when it heats.
- Warm everything together:
- Cover the bowl with a microwave-safe plate or plastic wrap and heat on high for 1–2 minutes until the whole thing is warm and the flavors start to meld. You'll feel the steam escape when you lift the cover.
- Season and mix:
- Pour the soy sauce and sesame oil over the warm rice and salmon, then stir it all together until the rice is evenly coated and the salmon is distributed throughout. This is when the kitchen starts smelling incredible.
- Add the creamy element:
- Drizzle the mayonnaise and Sriracha (if using) over the top. You can either swirl it in or let people do it themselves—it depends on how hands-on you want this to feel.
- Build your toppings:
- Arrange the avocado slices, spring onions, sesame seeds, and pickled ginger over the bowl. This is where you make it visually appealing and add those final texture contrasts.
- Serve with seaweed and citrus:
- Place the roasted seaweed sheets and lemon or lime wedges on the side. The seaweed becomes edible utensils for scooping, which makes eating this feel a little more intentional.
Save to Pinterest What I love most about this bowl is how it turned into a ritual for my roommate and me during those busy weeks when we'd barely see each other. It became our quick, quiet dinner that still felt deliberate and nourishing instead of just fuel. There's something grounding about a meal you can make in the time it takes to put on music and settle in.
Why This Bowl Works
The genius of this recipe is in the balance—you've got something protein-rich and satisfying without being heavy, warm but not cooked to death, and customizable enough that it never feels boring no matter how many times you make it. The seaweed is the unexpected touch that elevates it beyond just a bowl of rice with stuff on top; it's interactive and a little bit fun. Every element has a purpose, from the creamy avocado to the bright spring onion, and they all play together instead of competing.
Room to Play
Once you nail the basic formula, this becomes a canvas for whatever you're craving. I've added crispy kimchi when I wanted something fermented and crunchy, shredded cucumber for freshness, and even cooked broccoli on days when I wanted more vegetables. Smoked salmon works beautifully if you don't have fresh, and canned salmon is genuinely solid if that's what's in your pantry. Brown rice adds earthiness and more fiber if white rice feels too plain, and tamari swaps in seamlessly for anyone avoiding gluten.
Timing and Flexibility
The 25 minutes total is generous—you could realistically pull this together in 15 if your salmon and rice are already cooked and waiting. I usually prep all my toppings while the microwave is running, which makes the final assembly feel like meditation instead of rush. Everything is optional except the salmon and rice, so feel free to skip the Sriracha if heat isn't your thing, leave off the mayo if you're keeping it lighter, or go wild with extra ginger and citrus if that's the flavor profile calling to you.
- Brown rice or even quinoa can replace white rice for more texture and nutrition.
- Layer extras like crispy chickpeas, roasted vegetables, or even a soft-boiled egg if you want to bulk it up.
- Keep extra seaweed sheets on hand because they disappear quickly once people realize how fun they are to use.
Save to Pinterest This bowl has become the meal I return to when I want something that tastes intentional but doesn't demand much from me. It's proof that simple, balanced food doesn't have to be boring.
Common Recipe Questions
- → Can I use brown rice instead of white rice?
Yes, brown rice can be substituted for white rice to add more fiber and a nuttier flavor.
- → How do I reheat leftover rice without drying it out?
Sprinkle a little water over the rice before microwaving to help retain moisture and prevent drying.
- → What are good alternatives to soy sauce for a gluten-free version?
Tamari is a great gluten-free substitute for soy sauce, providing similar umami flavors.
- → Can smoked salmon or canned salmon be used instead?
Yes, both smoked and canned salmon work well for this dish and can be used as convenient alternatives.
- → What toppings complement the salmon and rice bowl best?
Try avocado slices, toasted sesame seeds, spring onions, pickled ginger, and roasted seaweed to add texture and brightness.
- → Is it possible to add vegetables to this dish?
Incorporating kimchi, cucumber, or shredded carrots adds freshness and extra nutrients to the bowl.