Pin This I first made this on a Tuesday evening when my fridge was down to odds and ends—a leftover salmon fillet from Sunday dinner, rice I'd cooked too much of, and an avocado that needed to be used immediately. That first bowl came together in this completely effortless way that felt almost like cheating, except the flavors kept making me pause between bites. Now it's become my go-to when I want something that hits the spot between comfort food and feeling slightly virtuous.
My roommate walked in while I was mixing everything together and immediately asked for a bowl. The smell of warm soy-salty rice with that creamy mayo-sriracha drizzle is basically impossible to resist. We ended up eating standing up at the counter, passing the seaweed sheets back and forth.
Ingredients
- Cooked salmon fillet: Leftover salmon works perfectly here—just remove the skin and flake it into bite-sized pieces with a fork
- Cooked short-grain rice: Day-old rice from the fridge gives you the best texture, freshly cooked rice can get a bit gummy
- Soy sauce: This seasons the rice from the inside out while everything heats up together
- Japanese mayonnaise: Kewpie mayo has this rich eggy flavor that regular mayo just can't replicate
- Sriracha: Adjust this to your heat preference or swap in chili crisp for extra crunch
- Ripe avocado: You want it creamy but not mushy—give it a gentle squeeze to check
- Green onion: Adds a fresh bite that cuts through all the richness
- Toasted sesame seeds: These little nutty pops make everything feel finished
- Roasted seaweed sheets: The snack-size ones are perfect—you'll scoop the rice onto them like edible spoons
Instructions
- Layer the base:
- Pile your cooked rice into a microwave-safe bowl, then scatter the flaked salmon evenly over the top and drizzle with 1 tablespoon of soy sauce
- Warm it through:
- Cover the bowl loosely with parchment paper or a microwave cover and heat on high for 1 to 2 minutes until everything is steaming hot
- Add the creamy elements:
- Drizzle the warm bowl with Japanese mayonnaise and sriracha, then add the remaining soy sauce if you want it extra savory
- Mix it all together:
- Gently fold everything until the rice turns this beautiful orange-pink and each bite has a bit of everything
- Finish with the good stuff:
- Arrange the sliced avocado on top along with green onions and those toasted sesame seeds
- Serve it up:
- Set out the seaweed sheets alongside the bowl and scoop bites onto them like little hand rolls as you eat
Pin This This has become my Sunday meal prep secret—I make a big batch of the salmon-rice base and then it's ready for quick lunches all week. Something about eating with your hands, wrapping each bite in crispy seaweed, makes the whole experience feel more fun.
Make It Your Own
Once you've got the basic formula down, this bowl is incredibly forgiving. I've added frozen edamame when I needed extra protein, tucked in shredded cabbage for crunch, and even topped it with a soft-poached egg when I wanted something decadent.
The Sauce Situation
Sometimes I mix the mayo and sriracha together in a tiny bowl before drizzling—it makes this pretty orange swirl and distributes the heat more evenly. Other times I layer them separately so I get pockets of pure creamy mayo alongside spicy kicks. Both ways work, it's just about what you're in the mood for.
Perfecting The Rice
Short-grain rice is non-negotiable here—that sticky cling is what holds each bite together when you wrap it in seaweed. If you only have long-grain rice, it'll still taste delicious but you might need a fork instead of the seaweed method.
- Sprinkle furikake over the bowl before adding the mayo for an extra savory layer
- Add a splash of rice vinegar to the rice while it warms if you miss that sushi rice tang
- Canned salmon works in a pinch—just drain it well and break up any large pieces
Pin This There's something deeply satisfying about a meal that comes together this effortlessly but still feels special. Hope this becomes your weeknight staple too.
Recipe Q&A
- → Can I use fresh salmon instead of leftover?
Yes, cook a fresh salmon fillet by pan-searing, baking, or grilling it first. Let it cool slightly before flaking and adding to the rice.
- → What type of rice works best for this bowl?
Short-grain Japanese rice is ideal, especially day-old refrigerated rice. The slightly dried texture reheats perfectly and absorbs the seasonings better than freshly cooked rice.
- → Can I make this without a microwave?
Absolutely. Reheat the rice and salmon together in a skillet over medium heat with a splash of water, stirring occasionally until warmed through.
- → What can I substitute for Japanese mayonnaise?
Regular mayonnaise works, though it will be less tangy and rich. Add a small squeeze of lemon juice or rice vinegar to regular mayo to mimic Kewpie's flavor.
- → How do I store and reheat leftovers?
Store the rice and salmon mixture separately from the avocado and toppings in an airtight container for up to 2 days. Reheat the base, then add fresh avocado and garnishes before serving.
- → Can I add other vegetables to this bowl?
Yes, cucumber slices, shredded carrots, edamame, or pickled radish all make excellent additions for extra crunch and flavor.