Save to Pinterest Last summer, I was scrolling through TikTok while meal prepping, and this salmon rice bowl kept popping up on my feed. The way creators layered it all together looked so satisfying, and I remember thinking it couldn't possibly be that simple. One lazy Tuesday night, I had leftover salmon from dinner and some rice in the fridge, so I decided to try it myself—and honestly, it's become my go-to when I want something that feels restaurant-quality but takes barely longer than ordering takeout.
I made this for my roommate on a Wednesday when they'd had a rough day, and watching their face light up when they realized the whole thing cost about three dollars made it feel like the best meal I'd ever served. They kept asking why restaurants charge so much for essentially the same thing—and I had no good answer except that this was ours, made in five minutes, and somehow tasted better because of it.
Ingredients
- Cooked salmon fillet (about 170g / 6 oz): The heart of the bowl—flakes beautifully when you're done with it, and it's rich enough that you don't need much to feel satisfied.
- Cooked white rice (2 cups, preferably leftover and chilled): Cold or room-temperature rice actually works best here because it holds its texture better when warmed through.
- Soy sauce (1 tablespoon): This is your seasoning anchor, so don't skip it or go light—it brings everything together.
- Sesame oil (1 teaspoon): A little goes a long way; this is what makes it taste intentional rather than thrown together.
- Japanese mayonnaise like Kewpie (1 tablespoon): Creamier and richer than regular mayo, it binds everything with a silky finish.
- Sriracha or chili sauce (1 teaspoon, optional): Add this only if you want heat; it can overpower the other flavors if you're not careful.
- Avocado, sliced (1): Perfectly ripe is crucial—it should give slightly when you press it, not feel mushy.
- Roasted seaweed sheets or nori (1 sheet, cut into squares): These become little edible spoons, and they taste incredible against the creamy rice.
- Toasted sesame seeds (1 teaspoon): Toasting them yourself makes a huge difference in flavor, but store-bought toasted ones work fine in a pinch.
- Spring onions (2, thinly sliced): The freshness cuts through all that richness and adds a welcome bite.
- Pickled ginger (optional): I add this when I want brightness, especially if I've gone heavy on the mayo.
- Lemon or lime wedges (optional): A squeeze at the end just wakes everything up.
Instructions
- Flake your salmon gently:
- Place the cooked fillet in a microwave-safe bowl and break it apart with a fork, leaving some pieces slightly chunky rather than reducing it to dust. You want texture here.
- Build your bowl:
- Pile the rice on top of the salmon, then sprinkle lightly with water if it's been sitting in the fridge—this helps it warm evenly without drying out.
- Microwave until warm:
- Cover the bowl loosely and heat on high for 1 to 2 minutes, just long enough that you can feel the warmth when you stir it. Over-microwaving will turn it mushy.
- Mix in your sauce:
- Drizzle soy sauce and sesame oil directly into the warm rice and salmon, then stir everything together so the oils coat every grain. This is where the magic happens—take your time with it.
- Make it creamy:
- Streak the Japanese mayo and Sriracha (if you're using it) across the top without fully mixing—you want pockets of richness, not a uniform texture.
- Top and assemble:
- Layer your avocado, spring onions, sesame seeds, and pickled ginger across the top, scattering them so every bite gets something different. It should look abundant, not sparse.
- Serve with seaweed:
- Set the nori squares on the side so people can use them as little scoops, and add lemon or lime wedges for anyone who wants brightness.
Save to Pinterest There's something genuinely comforting about this bowl that has nothing to do with how fancy it looks. It's the kind of meal that tastes like self-care without any pretense—warm, balanced, and made exactly how you want it at that exact moment.
Why This Became My Favorite Weeknight Dinner
Before this bowl, I had a weird relationship with leftovers—they always felt like a compromise, something to get through rather than look forward to. This changed that completely. Suddenly cold rice wasn't a burden; it was the starting point for something that tasted better than the original meal. The fact that it's faster than delivery, cheaper, and tastes cleaner made it feel like I'd finally figured out something other people probably know already.
Flexibility Is Built In
One of the best things about this recipe is how honestly it accommodates what's actually in your kitchen. Some weeks I'll use smoked salmon instead of fresh because that's what I have. Other times I'll swap the white rice for brown without feeling like I'm breaking any rules. I've thrown in kimchi, cucumber ribbons, and shredded carrots when I felt like the bowl needed more vegetables. The core—warm rice and salmon with those essential oils—stays the same, and everything else becomes an improvisation based on your mood and your pantry.
- Brown rice adds chew and nutrition, though it needs a slightly longer microwave time.
- Canned salmon works just fine if you drain it well and break it into flakes.
- Try tamari instead of soy sauce if gluten is a concern.
The Topping Game Is Everything
I've learned that how generous you are with toppings completely changes the eating experience. Skimping on the avocado or sesame seeds makes it feel a little sad, even if the rice underneath is perfect. On the other hand, layering everything abundantly makes it feel like a celebration, like you're treating yourself properly. The seaweed sheets in particular are a game-changer—they catch the creamy rice and soy sauce, and using them as little scoops makes eating slower and more intentional, which somehow makes it taste even better.
- Toast your own sesame seeds in a dry pan for a minute or two if you have time—the difference is noticeable.
- Cut your nori into generous squares so they're actually functional as scoops.
- Slice your avocado right before serving so it doesn't brown or get mushy.
Save to Pinterest This bowl has quietly become the meal I make when I want to feel taken care of without any fuss. It's proof that simple, intentional cooking is sometimes the best kind.
Recipe FAQs
- → What type of rice works best for this dish?
Chilled leftover white rice is ideal as it reheats evenly and holds texture well. Brown rice can be substituted for added fiber.
- → Can I use smoked or canned salmon instead?
Yes, smoked or canned salmon can be good alternatives, offering different flavor profiles while maintaining the dish’s ease.
- → How can I make this meal gluten-free?
Use tamari instead of soy sauce and check toppings for gluten content to keep the meal gluten-free.
- → What toppings enhance the flavor and texture?
Avocado slices, toasted sesame seeds, spring onions, and pickled ginger add creamy, nutty, fresh, and tangy notes respectively, enriching each bite.
- → Is there a way to add more vegetables to this dish?
Adding kimchi, cucumber slices, or shredded carrots provides extra crunch and freshness, balancing the rich salmon and rice base.