Emily Mariko Salmon Avocado Bowl (Printable Version)

Vibrant bowl with salmon flakes, seasoned rice, creamy avocado, spicy mayo, and crisp seaweed sheets.

# What You Need:

→ Fish & Protein

01 - 6 oz cooked salmon fillet, skin removed and flaked

→ Rice

02 - 2 cups cooked short-grain rice, preferably leftover and chilled

→ Sauces & Condiments

03 - 2 tablespoons soy sauce
04 - 1 tablespoon Japanese mayonnaise (e.g., Kewpie)
05 - 1 tablespoon sriracha sauce

→ Vegetables & Garnishes

06 - 1 ripe avocado, sliced
07 - 1 green onion, thinly sliced (optional)
08 - 1 teaspoon toasted sesame seeds

→ Seaweed

09 - 6 to 8 small roasted seaweed sheets (nori snack sheets)

# How-To Steps:

01 - Place the cooked rice in a microwave-safe bowl. Top with flaked salmon and sprinkle with 1 tablespoon of soy sauce.
02 - Cover the bowl loosely with parchment paper or a microwave cover and heat on high for 1 to 2 minutes until warmed through.
03 - Drizzle the warm salmon and rice with Japanese mayonnaise and sriracha. Optionally add the remaining 1 tablespoon soy sauce.
04 - Gently mix everything together until thoroughly combined.
05 - Top the mixture with sliced avocado, green onion, and toasted sesame seeds.
06 - Present with roasted seaweed sheets on the side. To eat, scoop a bite of the salmon rice onto a seaweed sheet and enjoy like a hand roll.

# Expert Advice:

01 -
  • It transforms humble pantry staples and leftover salmon into something that tastes deliberately composed, not rushed.
  • The seaweed sheets turn eating into a tactile, interactive moment—like building tiny hand rolls at your own pace.
  • Prep is genuinely just 10 minutes, so even on exhausting days, you can eat something that feels nourishing and intentional.
02 -
  • Day-old rice is non-negotiable—fresh, warm rice will turn mushy and stick together in ways that feel sloppy, while chilled rice maintains its structure and absorbs the sauce gracefully.
  • The heat from the microwave will soften a ripe avocado quickly, so add it at the very end or keep it separate until the last moment so it stays cool and firm against the warmth.
  • Kewpie mayonnaise matters more than you'd think—it has a lighter emulsion and subtle sweetness that regular mayo can't replicate, and it's worth seeking out at an Asian market or online.
03 -
  • Use a fork to flake salmon so pieces vary in size—some small enough to disappear into the rice, some larger to bite into and taste distinctly.
  • Toast your own sesame seeds in a dry pan for 2–3 minutes if you have bulk ones; the flavor is deeper and more alive than pre-toasted versions, and your kitchen will smell incredible.
  • If the rice is very cold from the fridge, give it an extra 30 seconds in the microwave so it's warm enough to slightly soften the mayonnaise and help sauce distribution.
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