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Salmon Rice Bowl with Avocado Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 32 reviews
  • Author: Ava
  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Total Time: 6 minutes
  • Yield: 1 serving 1x
  • Category: Main Course
  • Method: Microwaving is used but as it's not an option, the closest primary cooking method for the recipe is Stovetop as it involves direct heating and combining ingredients. Since the instructions focus on microwaving leftovers and mixing, we select Stovetop as the best fit.
  • Cuisine: Japanese
  • Diet: Low Lactose

Description

This Easy Leftover Salmon Rice Bowl is a quick and delicious meal perfect for using up leftover rice and salmon. With simple ingredients like tsuyu, Kewpie mayo, sriracha, and creamy avocado, this flavorful bowl comes together in minutes, making it ideal for a satisfying lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 1½ cup cooked rice (leftover or freshly cooked)
  • 3 oz cooked salmon (leftover or freshly cooked)
  • 3/4 teaspoon tsuyu (or soy sauce as a substitute)
  • 1 teaspoon Kewpie mayo (adjust to taste)
  • 1 teaspoon sriracha sauce (adjust to taste)
  • 1/2 avocado, sliced
  • 1 teaspoon green onions, finely sliced
  • 1-2 ice cubes (optional, for reheating leftovers)

Instructions

  1. Reheat Leftovers: If using leftover rice and salmon, combine them in a microwave-safe bowl and add 1-2 ice cubes. Cover the bowl with parchment paper and microwave for 1 to 1½ minutes until heated through. If using freshly cooked rice and salmon, skip this step.
  2. Season Bowl: Remove any remaining ice cubes from the bowl. Add 3/4 teaspoon tsuyu and drizzle Kewpie mayonnaise and sriracha sauce over the rice and salmon mixture according to your taste preferences.
  3. Mix Ingredients: Use a fork to mash and mix everything together thoroughly, ensuring the sauce and mayonnaise are evenly distributed.
  4. Add Toppings & Serve: Top the mixed rice bowl with sliced avocado and finely sliced green onions. Serve immediately, optionally with nori (seaweed) on the side for added texture and flavor.

Notes

  • This recipe is inspired by Emily Mariko’s popular salmon rice bowl.
  • Adjust the amount of mayonnaise and sriracha based on your spice and creaminess preference.
  • If you don’t have tsuyu, soy sauce works well as a substitute.
  • Adding ice cubes when reheating prevents the rice from drying out and helps keep the texture fluffy.
  • For a gluten-free option, use gluten-free soy sauce instead of regular tsuyu.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 781 kcal
  • Sugar: 1 g
  • Sodium: 418 mg
  • Fat: 25 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 1 g
  • Carbohydrates: 109 g
  • Fiber: 8 g
  • Protein: 29 g
  • Cholesterol: 49 mg

Find it online: https://crunchyfork.com/salmon-rice-bowl-with-avocado-recipe/