Classic Salmon Rice Bowl (Print view)

Flaked salmon paired with seasoned rice and fresh toppings for an easy, flavorful bowl.

# List of Ingredients:

→ Fish & Rice

01 - 1 cooked salmon fillet (about 6 oz)
02 - 2 cups cooked white rice, preferably chilled

→ Seasonings & Sauces

03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1 tablespoon Japanese mayonnaise (e.g., Kewpie)
06 - 1 teaspoon Sriracha or chili sauce (optional)

→ Toppings & Sides

07 - 1 avocado, sliced
08 - 1 sheet roasted seaweed (nori), cut into squares
09 - 1 teaspoon toasted sesame seeds
10 - 2 spring onions, thinly sliced
11 - Pickled ginger (optional)
12 - Lemon or lime wedges (optional)

# Step-by-Step Directions:

01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it using a fork.
02 - Add the cooked white rice on top of the flaked salmon. If using leftover rice, sprinkle lightly with water to rehydrate.
03 - Cover the bowl with a microwave-safe plate or plastic wrap and microwave on high for 1 to 2 minutes until warmed through.
04 - Add soy sauce and sesame oil to the bowl, then mix well to combine the salmon and rice evenly.
05 - Drizzle Japanese mayonnaise and Sriracha over the mixture if using, then gently incorporate.
06 - Garnish with avocado slices, spring onions, toasted sesame seeds, and pickled ginger. Serve with roasted seaweed squares and lemon or lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in under 25 minutes, which means dinner is ready before you've finished thinking about what to eat.
  • The salmon stays buttery and tender while the rice soaks up all those umami flavors—no dry, sad bowl situation.
  • You can make it exactly how you want it, swapping toppings based on what's in your fridge or what you're craving that day.
02 -
  • Don't skip the cold, leftover rice—warm, freshly cooked rice will turn mushy and gummy once you start mixing it with the wet ingredients.
  • The microwave step is crucial because it brings everything to a unified warmth while keeping the salmon tender and not rubbery.
  • Sesame oil is potent, so measure it carefully; too much and it overpowers everything else in the bowl.
03 -
  • Make a big batch of seasoning mix (soy, sesame oil, mayo, and Sriracha) and store it in a small jar so assembly becomes almost instant on nights when you need speed.
  • Toast your own sesame seeds in a dry pan for about two minutes—they'll smell amazing and taste exponentially better than the pre-toasted ones.
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