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Viral TikTok Salmon and Rice Bowl

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!

Servings: 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!

Servings: Makes 1 serving

1-12 personal points*range

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Authors Notes:

This recipe contains zero point foods such as salmon, brown rice, avocado, ect. therefore the personal points may vary depending on your individualized zero point food list.

To determine your PersonalPoints for this recipes you will enter it in using the recipe builder in the WW app.

The 1 point is from the Light mayo or 1 tsp Kewpie mayo. If you omit this and all other ingredients (including the brown rice) are on your zero point food list then this recipe would be zero points.

Yield: 1

Viral TikTok Salmon and Rice Bowl

Viral TikTok Salmon and Rice Bowl

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!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 2 minutes

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 
  • 4 roasted seaweed sheets
  • Kimchi, optional

Instructions

    1. 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.
    2. Add the leftover rice right over the salmon, then place one ice cube in the center right in the middle of the rice.
    3. Cover with parchment paper or a paper towel and microwave on high for 2 to 2 1/2 minutes.
    4. Remove bowl from microwave and discard any remaining ice.
    5. Add soy sauce, the light homemade kewpie mayonnaise and sriracha.
    6. Mix until rice/salmon are well combined.
    7. Top with diced avocado and more mayonnaise, more sriracha and soy sauce, if desired.
    8. You can eat as is or add kimchi and/or wrap the salmon mixture in your seaweed sheets and enjoy as mini-roll ups!

    Servings: Makes 1 serving

    1-12 personal points*range

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    This recipe contains zero point foods such as salmon, brown rice, avocado, ect. therefore the personal points may vary depending on your individualized zero point food list.

    Smartpoints:
    GREEN: 11 smartpoints if using brown rice, 10 smartpoints if using white rice BLUE: 6 smartpoints if using white rice, 7 smartpoints if using brown rice PURPLE: 2 smartpoints if using brown rice (smartpoints are from the avocado and light mayo)

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Nutrition Information

Yield

1

Amount Per Serving Calories 387Total Fat 12gSaturated Fat 2gCholesterol 48mgSodium 968mgCarbohydrates 42gFiber 7gSugar 0gProtein 29g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information are estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients.

vicky

Tuesday 16th of November 2021

Want to thank you for continuing to do the points on your recipes for the color plans of WW. I really like your recipes and have made several of them.

janet

Monday 15th of November 2021

Do the seaweed sheets need to be soaked before use?

Viral TikTok Salmon and Rice Bowl - Pound Dropper - TikTok News

Sunday 14th of November 2021

[…] 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, …View full source […]

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