Salmon and Rice Bowl (Viral Recipe)

Inspired by Emily Mariko, this viral TikTok Salmon and Rice Bowl is a simple, no-cook meal that lives up to the hype. It utilizes leftover salmon and cold rice, which are warmed using a clever ice cube steaming method to create a flavorful, satisfying dish that can be enjoyed on its own or wrapped in roasted seaweed sheets.

Pro-Tips for Success

• The Ice Cube Trick: When microwaving, nestle an ice cube into the center of the rice and cover the bowl loosely (with parchment paper or a paper plate) so steam can escape; this effectively re-steams the cold, day-old rice.
• The Protein: While originally designed for leftover cooked salmon, you can also use fresh salmon or swap in other proteins like rotisserie chicken.
• Customization: The dish is highly customizable; add crunch with vegetables like cucumbers, carrots, or kimchi.
• Flavor Boosters: Drizzle rice vinegar over the rice for a sushi-bowl effect, or use Japanese Kewpie mayonnaise for the best flavor (though regular mayo works too).

Also Read : Tuna Casserole Recipe

Salmon and Rice Bowl (Viral Recipe)

Recipe by RecipesVilla

0.0 from 0 votes

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

280

kcal

Ingredients

• Protein & Base: 1–2 cooked salmon fillets (4 oz each), 2 cups cooked rice.

• Aromatics & Sauces: 1 ice cube, 2 tbsp soy sauce (or Tamari/coconut aminos), 1–2 tbsp Kewpie mayonnaise, 2 tsp Sriracha (to taste).

• Toppings (Optional): 1/2 avocado (diced), kimchi, sesame seeds, 12 roasted seaweed sheets.

Directions

• Prep: Flake the cold salmon into small pieces in a microwave-safe bowl using a fork.
• Combine: Add the leftover rice on top of the salmon and nestle one ice cube into the center of the rice.
• Microwave: Cover the bowl loosely with parchment paper or a paper plate and microwave on high for 2 to 2 1/2 minutes.
• Finish: Discard any remaining ice, add soy sauce, mayonnaise, and Sriracha, then mix thoroughly.
• Serve: Top with diced avocado, sesame seeds, and additional sauce if desired; serve as-is or as mini-wraps using seaweed sheets.

Notes

• Leftovers: This dish does not store or reheat well since it relies on previously cooked leftovers. However, if you have leftovers, store them in an airtight container in the refrigerator and reheat for about 30 seconds.