Emily Mariko Salmon Avocado Bowl (Print View)

A comforting bowl with salmon flakes, creamy avocado, seasoned rice, spicy mayo, and crisp seaweed sheets.

# Components:

→ Fish & Protein

01 - 6 oz cooked salmon fillet, skin removed and flaked

→ Rice

02 - 2 cups cooked short-grain rice, preferably chilled

→ Sauces & Condiments

03 - 2 tablespoons soy sauce
04 - 1 tablespoon Japanese mayonnaise
05 - 1 tablespoon sriracha sauce

→ Vegetables & Garnishes

06 - 1 ripe avocado, sliced
07 - 1 green onion, thinly sliced (optional)
08 - 1 teaspoon toasted sesame seeds

→ Seaweed

09 - 6–8 small roasted seaweed sheets (nori snack sheets)

# Directions:

01 - Place the cooked rice in a microwave-safe bowl. Top with flaked salmon and pour 1 tablespoon of soy sauce over the top.
02 - Loosely cover the bowl and microwave on high for 1 to 2 minutes until rice and salmon are warmed through.
03 - Drizzle Japanese mayonnaise and sriracha over the warm rice and salmon. Add the remaining tablespoon of soy sauce if desired.
04 - Gently stir all components until evenly incorporated.
05 - Top with sliced avocado, green onion, and toasted sesame seeds.
06 - Present with roasted seaweed sheets on the side. Scoop a portion of the salmon rice mixture onto a seaweed sheet and enjoy like a hand roll.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, yet tastes like you spent hours planning.
  • Leftover rice transforms into something elegant instead of sad, turning your fridge into an asset.
  • The seaweed sheets let you eat with your hands, which somehow makes food taste better.
  • Every element can be swapped or adjusted based on what's actually in your kitchen.
02 -
  • Day-old rice is genuinely better here—freshly cooked rice will become mushy when microwaved with moisture from the salmon and sauces, so plan accordingly or chill it fast.
  • The mayonnaise needs to be Japanese style (Kewpie preferred) because it has more egg yolk and a hint of sweetness that regular mayo simply cannot match; this is the secret that changed everything for me.
03 -
  • Slice your avocado at the very last second and position it on top rather than mixing it in, so it stays creamy instead of getting mashed into the warm rice.
  • If your salmon is room temperature or cold, it'll cool down the rice slightly when you mix, so cold flaked salmon can be a feature rather than a bug on warmer days.
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