This Salmon and Rice Bowl is a TikTok viral sensation, it’s so simple to make using leftover rice and salmon! Serve with Japanese mayo, soy sauce, diced avocado, and roasted seaweed sheets!

Makes 1 serving

If you’ve been on TikTok recently, you’ve probably seen mounds of videos recreating the viral salmon rice bowl from TikTok creator, Emily Mariko. 

She made a Salmon Rice Bowl using left lover salmon and rice, and an ice cube( that’s right!), soy sauce, Sriracha, Japanese Kewpie mayo and, to serve, sliced avocado, kimchi and roasted seaweed snacks. After watching her video, I knew I needed to recreate it and I’m here to tell you it’s worth the hype!

Why is this TikTok salmon and rice bowl so famous?

Emily Mariko showed putting an ice cube in her rice and salmon and microwaving it-seriously a genius idea-the ice cube gently steams the rice so it warms up nicely without becoming hard or gummy-people wanted to recreate the idea and see for themselves if it works!

What ingredients do I need to make this Salmon and Rice bowl?

• Salmon fillet- In Emily’s video, she used leftover salmon. You can cook your salmon in the air fry by setting the air fryer at 390°degrees. Spray and rub the fillet with olive oil cooking spray and season with garlic powder, paprika, salt and pepper. Place the salmon in the air fryer and air fry for 7-9 minutes, depending on this thickness of the salmon. Please note, time may vary between air fryers or you can cook it for 8-10 minutes in a preheated oven at 400° degrees. Another option is using leftover salmon from this Asian Glazed Salmon in foil recipe. 
• Leftover rice– you can use white rice or brown rice. I’m sure you could even use cauliflower rice, if you wanted. 
• Soy sauce– for flavor.
• Sriracha– for a bit of spice.
• Kewpie mayo (Japanese mayo)-If you’re wondering if its worth the hype, well, it totally is!  However, you don’t need to go out a buy a whole bottle for this recipe. You can make your own by using: 1 Tablespoon light mayo, 1/2 tsp rice vinegar and 1/8 tsp sugar. Whisk until sugar dissolves.
• Roasted seaweed sheets– these are optional. If you want to make mini seaweed wraps with your salmon and rice.
• Avocado– sliced or diced. Feel free to add more than 1 oz. if it’s on your zero point food list. I use 1 oz. to keep the points low.
• Kimchi–  this is optional. Kimchi is staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc.

How do I make this Salmon and Rice bowl?

Place the salmon fillet, assuming it’s leftover, and shred it onto a plate or shallow bowl until it’s broken up into small pieces. I use a fork to do this.

Add the leftover rice right over the salmon.

Place one ice cube in the center right in the middle of the rice.

Cover with parchment paper or a paper towel and microwave on high for 2 to 2 1/2 minutes.

Remove bowl from microwave and discard any remaining ice.

Add soy sauce, the light homemade kewpie mayonnaise and sriracha.

Mix until rice/salmon are well combined.

Top with diced avocado, sriracha, and soy sauce, if desired.

You can eat as is or add kimchi and/or wrap the salmon mixture in your seaweed sheets and enjoy as mini-roll ups!

Ingredients: 

• 1 cooked salmon fillet (about 4 oz.) I like to use Wild Atlantic salmon fillets.
• 3/4 cup cooked rice-white or brown rice.  
• 1 ice cube
• 1 oz. avocado, diced
• 1 Tbsp soy sauce or coconut aminos would also work
• 1 tsp kewpie mayonnaise or 1 Tbsp homemade kewpie mayo-1 Tablespoon light mayo, 1/2 tsp rice vinegar and 1/8 tsp sugar. Whisk until sugar dissolves) 
• 2 tsp sriracha, to taste 
• roasted seaweed sheets, optional
• Kimchi, optional 

Directions:

• Place the salmon filet, assuming it’s leftover, and shred it onto a plate until it’s broken up into small pieces. I use a fork to do this.
• Add the leftover rice right over the salmon, then place one ice cube in the center right in the middle of the rice.
• Cover with parchment paper or a paper towel and microwave on high for 2 to 2 1/2 minutes.
• Remove bowl from microwave and discard any remaining ice.
• Add soy sauce, the light homemade kewpie mayonnaise and sriracha.
• Mix until rice/salmon are well combined.
• Top with diced avocado and more mayonnaise, more sriracha and soy sauce, if desired.
• You can eat as is or add kimchi and/or wrap the salmon mixture in your seaweed sheets and enjoy as mini-roll ups!

Makes 1 serving

8 Points® per serving

How do I track this recipe in my WW app? 

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