Viral Spicy Salmon Rice Bowl
The viral leftover salmon rice bowl with avocado, soy sauce, sriracha, and kewpie mayo.
In a nutshell: This authentic japanese viral spicy salmon rice bowl comes together in just 10 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Recreate the internet-breaking salmon rice bowl. Leftover cooked salmon and rice are steamed together, then mixed with soy sauce, sriracha, creamy Kewpie mayo, and served with seaweed.
Key Equipment
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Chef's Pro-Tips
- Start Skin-Side Down in Hot Pan: Place fillets skin-side down in shimmering oil and press gently with a spatula for 10 seconds to prevent curling, yielding paper-crisp skin.
- Do Not Move Prematurely: Let the fish sear undisturbed until the skin naturally releases from the pan surface. If it sticks, it needs another 30 seconds.
Ingredients
1
servings
-
4 oz cooked salmon fillet, flaked
-
1 cup cooked jasmine rice
-
1 tbsp soy sauce
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1 tbsp sriracha
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1 tbsp kewpie mayonnaise
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½ ripe avocado, sliced
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1 pack roasted seaweed snacks
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Step-by-Step Instructions
Mash Salmon and Rice
Place the flaked salmon and cooked rice in a microwave-safe shallow bowl. Use a fork to mash and blend them together slightly.
Steam in Microwave
Place an ice cube in the center of the rice (do not submerge), cover the bowl with parchment paper, and microwave on high for 1 minute to steam the rice and salmon. Discard the remaining ice cube.
Drizzle and Serve
Drizzle with soy sauce, sriracha, and Kewpie mayo. Mix well until creamy, arrange avocado slices on top, and eat with seaweed sheets.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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View on AmazonFrequently Asked Questions
Microwaving the rice and salmon with an ice cube on top (not submerged) steams the rice so it reheats fluffy instead of dry and rubbery. Discard whatever ice remains.
Yes. The ice-cube trick is for cold leftover rice. Fresh hot rice can go straight into the bowl with the flaked salmon.
A Japanese mayo made with egg yolks only, so it is richer and tangier than American mayo. Regular mayo works fine as a substitute.
The recipe calls for cooked salmon fillet, flaked, which has the best texture. Canned salmon works in a pinch; drain it well first.
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