
This salmon rice bowl is a vibrant, satisfying dish that balances rich, flaky salmon with fluffy rice, creamy avocado, tangy pickled veggies, and umami-packed soy sauce and mayo. The mix of flavors—salty, savory, spicy, and fresh—makes every bite exciting. Serve it with a side of miso soup or steamed edamame for a complete meal. Present each bowl with roasted seaweed sheets for scooping, inviting everyone to build their own bites. Eating it is interactive and fun, perfect for families or casual gatherings, and the customizable toppings ensure everyone gets their favorite flavors and textures in every mouthful.
Ingredients
- 4 salmon fillets (about 5 oz each), cooked and flaked
or 2 cans (6 oz each) wild salmon, drained and flaked - 3 cups cooked rice (white, brown, or cauliflower rice)
- 4 tablespoons soy sauce or tamari (1 tbsp per bowl)
- 2 tablespoons Kewpie mayonnaise (or regular mayo), divided
- 2 teaspoons sriracha or chili crisp (optional, divided)
- 1 large avocado, sliced
- 1 cup sliced cucumber or pickled veggies
- 1 package roasted seaweed snacks (about 32 small sheets)
- 2 tablespoons sesame seeds
- Optional: 1 cup shredded carrots, edamame, or other favorite veggies
Directions
- Prepare the base: Divide cooked rice evenly among 4 bowls (about 3/4 cup per bowl). Top each with flaked salmon.
- Heat it up: If using leftovers, microwave each bowl for 1 minute until warm.
- Season: Drizzle each bowl with 1 tablespoon soy sauce/tamari and 1/2 tablespoon mayonnaise. Add 1/2 teaspoon sriracha or chili crisp if desired.
- Top it off: Add avocado slices (about 1/4 avocado per bowl), cucumber or pickled veggies, and any optional veggies.
- Garnish: Sprinkle each bowl with sesame seeds and serve with about 8 seaweed sheets per person.
Tips
- Make it a build-your-own meal: Set out ingredients and let everyone assemble their own bowl.
- Add more veggies: Shredded carrots, steamed edamame, or radishes work well.
- For extra flavor: Add a squeeze of lime or sprinkle with furikake seasoning.
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