Description
This easy leftover salmon rice bowl combines cooked rice and salmon with flavorful sauces, topped with fresh avocado and green onions for a quick and nutritious meal inspired by Emily Mariko. Perfect for using up leftovers, it’s made in the microwave and takes under 10 minutes to prepare.
Ingredients
Units
Scale
Rice
- 1 1/2 cups cooked rice leftover or freshly cooked
Salmon
- 3 oz cooked salmon leftover or freshly cooked
Sauce and Seasonings
- 3/4 tsp tsuyu (or soy sauce)
- 1 tsp Kewpie mayo (or regular mayonnaise)
- 1 tsp sriracha sauce
Vegetables & Garnishes
- 1/2 avocado sliced
- 1 tsp green onions finely sliced
Others
- 1-2 ice cubes
Instructions
- Prepare the rice and salmon: If using leftovers, place the cooked rice and salmon in a microwave-safe bowl and add the ice cubes to help reheat gently. If using freshly cooked, skip this step.
- Microwave: Cover the bowl with parchment paper or microwave-safe cover and microwave on high for 1 to 1½ minutes until warm.
- Remove ice and season: Take out the ice cubes and add the tsuyu or soy sauce, then drizzle with mayonnaise and sriracha according to your taste.
- Mash and mix: Use a fork to mash and mix all ingredients thoroughly, creating a well-blended bowl.
- Assemble and serve: Top with sliced avocado and green onions, then serve immediately with optional nori on the side.
Notes
- This recipe is inspired by Emily Mariko’s popular salmon bowl.
- You can substitute soy sauce for tsuyu for a different flavor.
- Adjust the sriracha to your spice preference.
- Make sure to use microwave-safe bowls when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 781 kcal
- Sugar: 1g
- Sodium: 418mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 109g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 49mg
