Pin this I discovered this bowl on my phone at 11 PM on a Wednesday, half-asleep, scrolling through videos of people assembling rice and salmon with an almost meditative focus. The next day, I had leftover salmon from dinner and rice sitting in the fridge, so I figured I'd give it a shot. Twenty minutes later, I was genuinely shocked at how satisfying something so simple could be—the way the warm rice softened the cool avocado, how the soy sauce and sesame oil made everything taste intentional. It became my default lunch when I wanted something that felt both comforting and a little bit special.
My roommate came home while I was making this, watched me assemble it in silence, then asked if I could make her one too. That's when I knew it wasn't just a viral thing I was chasing—it was genuinely good food that made sense. We sat at the kitchen counter and ate our bowls while she told me about her day, and I realized the best meals aren't always the complicated ones.
Ingredients
- Cooked salmon fillet (about 170 g / 6 oz): This is your protein anchor—flake it gently with a fork so you get those tender pieces throughout the bowl, not one sad chunk.
- Cooked white rice, 2 cups: Leftover and chilled rice is actually ideal here because it holds its texture when warmed and absorbs the sauce beautifully without getting mushy.
- Soy sauce, 1 tablespoon: The backbone of the whole thing—use good soy sauce if you have it, and go easy at first since you can always add more.
- Sesame oil, 1 teaspoon: Just a small amount is enough to make everything smell incredible and taste toasty.
- Japanese mayonnaise (like Kewpie), 1 tablespoon: This is richer and more delicate than regular mayo—it adds creaminess without overwhelming the salmon's natural flavor.
- Sriracha or chili sauce, 1 teaspoon (optional): If you want heat, this brings it without turning the bowl into a spicy mess.
- Avocado, 1: Slice it just before serving so it doesn't oxidize and turn brown on you.
- Roasted seaweed (nori), 1 sheet: Cut it into rough squares—this is your little flavor boost and textural contrast in every bite.
- Toasted sesame seeds, 1 teaspoon: These tiny seeds add a nutty warmth that changes everything.
- Spring onions, 2: Thinly slice them—they add a gentle sharpness that keeps the bowl from feeling too heavy.
- Pickled ginger and lemon or lime wedges (optional): These are your finishing touches for brightness and complexity if you want them.
Instructions
- Flake Your Salmon:
- Place the salmon in a microwave-safe bowl and gently break it apart with a fork, leaving the pieces a little chunky—you want texture here, not a paste. Don't overthink it; this is the easiest part.
- Layer in Your Rice:
- Pile the cooked rice on top of the salmon. If you're using leftover rice that's been sitting in the fridge, sprinkle it lightly with a bit of water to wake it up a little.
- Warm It Through:
- Cover your bowl with a microwave-safe plate or plastic wrap and microwave on high for 1 to 2 minutes—just until everything is steaming and warm, not hot enough to melt your avocado later.
- Dress the Bowl:
- Pour the soy sauce and sesame oil over the warm rice and salmon, then fold it together gently with a fork so every grain gets that savory coating. This is where the magic starts.
- Add the Creamy Layer:
- Drizzle the Japanese mayonnaise all over the top in little streaks, then add your sriracha if you want heat. Fold it in gently—it'll melt into the warm rice and create something really special.
- Top It Up:
- Arrange your avocado slices, spring onions, toasted sesame seeds, and pickled ginger on top in whatever way feels right. There's no wrong way to do this.
- Serve and Enjoy:
- Tear up your nori sheet into rough squares and use the pieces to scoop up bites of the rice mixture, or just sprinkle them on top for texture. Serve with lemon or lime wedges on the side so people can squeeze them over their bowl if they want that brightness.
Pin this A friend who usually eats pretty strictly tried this one night and said it felt like cheating—like she was eating something indulgent that was actually good for her. That's the whole point of this bowl, really. It feels indulgent, tastes restaurant-quality, and somehow manages to be exactly what your body needed without making you feel guilty about it.
Why This Works So Well
There's something about the combination of warm and cool elements that just clicks. The warm rice and salmon provide comfort, while the cold avocado and bright spring onions keep it feeling fresh instead of heavy. The umami hit from the soy sauce and sesame oil makes your brain register this as satisfying, even though you spent less time cooking than you would have spent waiting for delivery. It's one of those rare dishes that feels both simple and thoughtful at the same time.
How to Customize Your Bowl
The beauty of this recipe is that it's genuinely flexible without falling apart. Some days I add extra vegetables like thinly sliced cucumber or shredded carrots for more crunch and nutrition. Other times I skip the mayo entirely and add a bit of sriracha mayo mixed with lime juice instead—it changes the whole vibe but still feels like the same bowl. I've even tried it with brown rice when I'm trying to eat more fiber, and while it has a different texture, it still works beautifully.
The Little Details That Matter
I learned the hard way that the order you assemble this in actually makes a difference. If you put the avocado on first and then microwave, it gets sad and brown. If you use scalding hot rice straight from the stovetop instead of leftover chilled rice, everything gets mushy. The small choices—slicing your avocado at the last second, toasting your sesame seeds beforehand, using good mayo—these are what separate a decent bowl from one that feels like you treated yourself.
- Keep your ingredients prepped and ready before you start, so the whole assembly feels smooth instead of frantic.
- If you don't have Japanese mayo, you can mix regular mayo with a tiny bit of rice vinegar for a similar effect.
- Nori (roasted seaweed) can be found in most grocery stores in the Asian section, and a pack lasts forever in your pantry.
Pin this This bowl has become my go-to when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's quick, it's delicious, and somehow it always feels a little bit special.
Recipe FAQs
- → Can I use brown rice instead of white?
Yes, brown rice can be substituted for extra fiber and a nuttier flavor, though cooking times and texture may vary slightly.
- → Is microwave reheating necessary?
Microwaving warms the salmon and rice gently, helping flavors meld, but alternatives like stovetop heating can also work.
- → What are some good toppings to add?
Avocado slices, toasted sesame seeds, spring onions, roasted seaweed, and pickled ginger complement the dish well, enhancing texture and flavor.
- → Can I make this gluten-free?
Simply swap the soy sauce for tamari or another gluten-free soy product to keep it gluten-free without losing flavor.
- → What type of salmon works best?
Cooked salmon fillets, whether fresh, smoked, or canned, provide a flaky texture and rich taste ideal for this bowl.
- → How can I add some heat to the dish?
A teaspoon of Sriracha or chili sauce can be mixed in or drizzled on top for a subtle spicy kick.