Classic Salmon Rice Bowl (Printable)

Flaked salmon over seasoned rice with fresh toppings for a quick, comforting meal.

# What You'll Need:

→ Fish & Rice

01 - 6 oz cooked salmon fillet
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)

# How to Make It:

01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it using a fork.
02 - Layer the cooked white rice on top of the flaked salmon; if using leftover rice, sprinkle a little 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 - Stir in soy sauce and sesame oil thoroughly to combine with the salmon and rice.
05 - Drizzle Japanese mayonnaise and Sriracha over the mixture, mixing lightly if desired.
06 - Top with avocado slices, spring onions, toasted sesame seeds, and pickled ginger; serve with roasted seaweed sheets and lemon or lime wedges on the side to scoop the mixture.

# Expert Advice:

01 -
  • It comes together in under 25 minutes and tastes like you spent way more effort than you actually did.
  • Leftovers transform into something exciting instead of just reheated sadness.
  • You control the heat, the richness, and every topping, so it works whether you're in the mood for delicate or bold.
02 -
  • Don't skip the oil and soy sauce mixing step—it sounds minor, but that's what transforms it from leftover rice into something intentional and delicious.
  • If your avocado isn't ripe, the whole thing feels slightly off; it's worth waiting another day rather than using one that's too firm or too soft.
03 -
  • If your rice is very cold and dense, add a tablespoon of water when you microwave it—the steam will separate the grains instead of turning them into mush.
  • The Japanese mayo really does matter here; it has a different flavor profile than regular mayo and changes the entire texture and taste of the bowl.
Go Back