Emily Mariko Salmon Avocado Bowl

Last spring, I watched Emily Mariko assemble this salmon rice bowl on my phone during a quiet lunch break, and something about the simplicity of it—the way the warm rice steamed as she poured that tangy sauce over it—made me want to try it immediately. What struck me wasn't just how beautiful it looked, but that it felt like permission to make something restaurant-quality in under 30 minutes without a complicated recipe. I grabbed leftover salmon from the fridge that evening, and the bowl came together so naturally that it's become my favorite midweek dinner ever since.

I made this for my roommate on a Thursday night when she'd had a terrible day, and watching her face light up when she bit into that first crispy seaweed-wrapped bite—the warm, umami-rich rice hitting against the cold avocado—reminded me why I love cooking for people. It's the kind of meal that feels both comforting and exciting, casual enough for a solo dinner but special enough to share.

Ingredients

• Salmon fillet (6 oz / 170 g), cooked and flaked: Flaking it by hand gives you control over texture—some tender chunks, some smaller pieces that disappear into the warm rice and soak up every drop of sauce.
• Short-grain cooked rice, 2 cups (preferably chilled and day-old): Cold rice has a firmer, less mushy texture, and the microwave warming will bring it back to life without turning it into porridge.
• Japanese mayonnaise (Kewpie), 1 tablespoon: It's richer and slightly sweeter than regular mayo, and it creates a creamy binding agent that feels luxurious without being heavy.
• Soy sauce, 2 tablespoons total: Split between the initial seasoning and a drizzle after microwaving so you can taste as you go and adjust to your salt preference.
• Sriracha sauce, 1 tablespoon: This adds a gentle heat and fermented depth—not so much that it overpowers, but enough that you feel it building.
• Ripe avocado, sliced: Slice it just before assembling; the cool, buttery texture against the warm rice is the whole point.
• Green onion, 1 stalk, thinly sliced: A quick onion hit of freshness that keeps the bowl from feeling too rich.
• Toasted sesame seeds, 1 teaspoon: These tiny bursts of nutty flavor are understated but irreplaceable—they change everything about how the bowl tastes.
• Roasted seaweed sheets (nori snack sheets), 6–8 small pieces: These are your edible utensil and wrapper—crispy, salty, and transformative when you wrap a bite of the warm rice mixture inside.

Instructions

Heat the salmon and rice together:

Place your chilled rice in a microwave-safe bowl, scatter the flaked salmon across the top, and drizzle with 1 tablespoon of soy sauce. Cover loosely with parchment paper or a microwave-safe lid—this keeps the steam in while letting moisture escape—and microwave on high for 1–2 minutes until everything is steaming and the rice grains have relaxed back to tender.

Layer in the creamy and spicy elements:

Drizzle the warm mixture with Japanese mayonnaise and sriracha in whatever ratio feels right to you. Taste a grain of rice and add the second tablespoon of soy sauce if your palate wants more depth.

Bring everything together gently:

Mix the bowl with a fork or rice paddle using slow, folding motions so the salmon flakes stay intact and the avocado (add now if you haven't already) doesn't turn into mush. You're looking for even distribution of sauce and seasonings, not a uniform mash.

Finish and serve:

Top with sliced avocado if you haven't added it yet, scatter the green onion and sesame seeds across the surface, and set the seaweed sheets on the side. Eat by scooping a spoonful of the warm rice mixture onto a sheet, rolling or folding it gently, and popping it into your mouth.

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One night, I realized halfway through eating that this bowl had become my version of comfort food—not because it's heavy or indulgent, but because it's a complete, balanced, satisfying meal that I can make without thinking. There's something grounding about that.

Why the Seaweed Sheets Change Everything

The seaweed transforms the eating experience from fork-and-bowl into something more engaging, something that asks you to participate. That slight crispness breaking against your teeth, the way it holds the warm rice and cool avocado together, the hint of salt and sea—it's a textural and sensory anchor that makes the whole meal feel more intentional. Without them, it's delicious; with them, it becomes something you savor.

Building Your Own Version

This bowl is forgiving in the best way—it's a framework, not a rulebook. If you don't have Kewpie, any creamy element works (even a touch of tahini). If sriracha doesn't speak to you, substitute chili crisp, gochujang mixed with mayo, or hot sauce you actually love. Canned salmon works just as well as fresh, and leftover cooked tuna or even seared tofu can stand in for the protein. The rice is the constant; everything else can shift based on what's in your kitchen and what you're craving.

Small Moments That Make It Special

What I love most about this bowl is how it feels like a small ritual you can repeat on busy weeknights without it feeling like a compromise on care or flavor. The microwave, which some might think is cheating, is actually brilliant—it warms the rice and salmon together so their flavors marry, and by the time you're drizzling on sauce, everything is in harmony. I've made this bowl alone, for friends, after long days, and on mornings when I needed to feel like I was taking good care of myself.

• If you want extra depth, add a few drops of rice vinegar or a pinch of furikake (the Japanese seasoning blend) right before serving.
• Keep everything except the avocado prepped and ready—the whole assembly takes maybe three minutes, and the faster you eat it, the better the temperature contrast works.
• Leftovers don't reheat gracefully, so make only what you'll eat, but the individual components keep separately in the fridge for 2–3 days if you want to reassemble later.

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This bowl is proof that the best meals don't need to be complicated—they just need to be made with intention and eaten with presence. It's become my favorite thing to make when I want to feel like I'm honoring my time and hunger without making a production of it.

Recipe FAQ

→ Can I use canned salmon instead of cooked fillet?

Yes, canned salmon works well as a convenient alternative while maintaining flavor and texture.

→ What type of rice is best for this dish?

Short-grain rice, preferably leftover and chilled, gives the ideal texture for this bowl.

→ How can I add extra flavor to the rice?

A few drops of rice vinegar or a sprinkle of furikake seasoning enhances the rice's taste.

→ Is there a substitute for sriracha in the sauce?

Chili crisp or your favorite hot sauce can replace sriracha for varied heat profiles.

→ How do I eat this with seaweed sheets?

Scoop a bite of the salmon and rice mixture onto a seaweed sheet and enjoy like a hand roll.