Born from the creative depths of social media, this Salmon Rice Bowl took the internet by storm, captivating millions with its perfect blend of Japanese and Korean influences. This deconstructed sushi bowl combines the richness of salmon, the creaminess of avocado, and the umami punch of nori, creating a symphony of flavors that’s both comforting and sophisticated.
Ingredients
For the Base
- 6 oz (170g) cooked salmon fillet
- 1 cup (200g) cooked Japanese short-grain rice
- 1 sheet (2.5g) nori seaweed, cut into strips
- ½ medium avocado (about 75g), sliced
- 2-3 tablespoons (30-45ml) Kewpie mayonnaise
- 2 tablespoons (30ml) sriracha sauce
- 1 tablespoon (15ml) soy sauce
- 1-2 tablespoons (15-30g) kimchi (optional)
- ½ cup (75g) diced cucumber (optional)
For Fresh Salmon Preparation
- 6 oz (170g) salmon fillet
- 1 tablespoon (15ml) olive oil
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Preparing Fresh Salmon
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillet dry with paper towels. Drizzle with olive oil and season generously with salt and pepper.
- Place the salmon on the prepared baking sheet and bake for 12-15 minutes until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Allow the salmon to cool for 5-7 minutes before flaking it into large chunks.
Bowl Assembly
- If using leftover rice, place it in a microwave-safe bowl with an ice cube on top. Cover with a microwave-safe plate and heat for 1-1.5 minutes until steaming.
- Remove the ice cube and fluff the rice with a fork. Transfer to your serving bowl.
- Layer the flaked salmon over the warm rice.
- Drizzle soy sauce evenly over the salmon and rice.
- Using a fork or chopsticks, gently mix the salmon and rice together, maintaining some texture.
Adding Toppings
- Arrange the sliced avocado in a circular pattern around the bowl’s edge.
- Create an artistic zigzag pattern with the Kewpie mayonnaise across the surface.
- Add sriracha sauce in a similar pattern, adjusting the amount to your heat preference.
- Place the nori strips decoratively on top.
- If using, add kimchi and diced cucumber as final garnishes.
Nutritional Information
Per bowl:
- Calories: 650
- Protein: 35g
- Fat: 42g
- Carbohydrates: 40g
- Fiber: 5g
- Sodium: 890mg
Time Requirements:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 1
Pro Tips for the Perfect Bowl
- Rice Preparation
- Rinse the rice thoroughly before cooking to remove excess starch
- Use a 1:1.1 ratio of rice to water for perfect texture
- Let rice rest for 10 minutes after cooking before opening the lid
- Salmon Selection
- Choose center-cut salmon fillets for even cooking
- Wild-caught salmon offers superior flavor and nutrition
- Look for bright, firm flesh with no gray areas
- Temperature Control
- Serve the dish with warm rice but room temperature toppings
- Allow salmon to cool slightly before flaking to maintain texture
Variations and Substitutions
- Rice Options
- Brown rice for added fiber
- Cauliflower rice for a low-carb version
- Quinoa for additional protein
- Protein Alternatives
- Canned salmon for convenience
- Smoked salmon for no-cook option
- Tofu for vegetarian version
- Sauce Variations
- Spicy mayo (mix Kewpie mayo with sriracha)
- Ponzu sauce instead of soy sauce
- Gochujang for Korean-inspired heat
Frequently Asked Questions
Q: Can I use regular mayonnaise instead of Kewpie?
A: While regular mayonnaise works, Kewpie offers a distinct umami flavor due to MSG and rice vinegar. Mix regular mayo with a touch of rice vinegar and sugar for a similar taste.
Q: How can I meal prep this bowl?
A: Cook rice and salmon in advance, store separately. Prep cucumber ahead, but cut avocado fresh. Assemble just before eating.
Q: Is there a low-carb version?
A: Yes, substitute cauliflower rice for white rice and adjust the sauce quantities to maintain the right texture.
Q: How spicy is this dish?
A: The spice level is customizable through the amount of sriracha used. Start with less and add more to taste.
Storage and Make-Ahead Tips
Component Storage
- Cooked salmon: Refrigerate for up to 3 days
- Cooked rice: Store up to 5 days in an airtight container
- Prepped vegetables: Cucumber can be diced and stored for 2 days
- Avocado: Best prepared fresh to prevent browning
Make-Ahead Strategy
- Cook rice in large batches and portion into containers
- Prepare salmon up to 2 days ahead
- Mix sauces and store separately
- Prep stable vegetables like cucumber
Reheating Tips
- Rice: Sprinkle with water before microwaving
- Salmon: Best served room temperature when using in this bowl
- Never reheat assembled bowls – always store components separately
