Classic Salmon Rice Bowl (Print Version)

Flaked salmon paired with seasoned rice and customizable fresh toppings served warm.

# What You'll Need:

→ Fish & Rice

01 - 1 cooked salmon fillet (6 oz)
02 - 2 cups cooked white rice, preferably leftover and 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:

01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it with a fork.
02 - Add cooked rice on top of the salmon, sprinkling lightly with water if using leftover rice 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 and mix well to combine.
05 - Drizzle Japanese mayonnaise and Sriracha over the mixture, if using.
06 - Arrange avocado slices, spring onions, toasted sesame seeds, and pickled ginger on top.
07 - Serve with roasted seaweed sheets and lemon or lime wedges on the side. Use seaweed to scoop rice mixture.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, perfect for when you want something restaurant-quality but don't want to order out.
  • Leftover salmon and rice transform into something completely different, not like you're just reheating yesterday's dinner.
  • You control every layer—add heat if you want it, keep it mild if you prefer, swap toppings based on what's actually in your kitchen.
02 -
  • Cold rice microwaves better than warm rice—warm rice absorbs the seasonings too fast and can get gluey, while cold rice stays separate and absorbs the flavor more evenly.
  • The sesame oil is non-negotiable; regular oil tastes like you forgot something important, while sesame oil is what makes this bowl taste like itself.
03 -
  • Japanese mayonnaise (Kewpie) really is worth the trip to find—the higher egg yolk ratio and touch of MSG create a richness that transforms the whole bowl compared to regular mayo.
  • Microwave your salmon and rice together for the full 1 to 2 minutes even if they're already warm; the heat helps the sesame oil distribute evenly throughout instead of pooling at the bottom.
Go Back