Grilled Salmon Bowl with Steamed Rice, Avocado & Nori Seaweed
Inspired by Emily Mariko's viral recipe, this bowl transforms leftover salmon into a meal worthy of a Japanese izakaya. The microwave ice cube technique creates a gentle steam that revives the rice without drying it out.
🛒 Ingredients
8 servings
- 250g cooked salmon (leftover or grilled and chilled)
- 300g cooked white Japanese short-grain rice (preferably Koshihikari, chilled)
- 2 tbsp soy sauce (tamari for gluten-free version)
- 1 tsp sriracha (adjust to taste)
- 2 tbsp Kewpie-style mayonnaise
- 1 ripe avocado
- 4 sheets of nori seaweed (or gomasio/furikake for serving)
- 1 ice cube
- 1/2 tsp toasted sesame oil
- 1/2 tsp black or white sesame seeds
- 2 finely chopped green onions
- Salt
🛍️ Recommended tools
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Watch the original video
Watch on TikTokDirections
- 1
Break up the cooked salmon with a fork directly into a large microwave-safe bowl, crushing it into irregular pieces for a varied texture.
- 2
Add the chilled rice over the salmon in an even layer, without mixing.
- 3
Place an ice cube at the center of the bowl. Cover hermetically with plastic wrap or a flat plate to create a steaming effect.
- 4
Microwave on high power for 2 minutes 30 seconds. The ice cube partially melts, generating steam that warms and humidifies the rice without drowning it.
- 5
Remove the plastic wrap carefully (hot steam), discard any remaining ice and excess water.
- 6
Pour the soy sauce, sriracha, Kewpie mayonnaise, and sesame oil over the hot mixture. Mix vigorously with a fork until you get a creamy and homogeneous preparation.
- 7
Cut the avocado in half, remove the pit, slice it into strips or cubes, and lightly season with salt.
- 8
Assemble the salmon-rice bowl, arrange the avocado slices on top. Garnish with green onions and sesame seeds.
- 9
Serve immediately accompanied by nori sheets: scoop a spoonful of rice-salmon mixture onto a sheet of nori and eat it rolled up like temaki express.
💡 Chef's Tip
The secret lies in the quality of the rice: use Japanese short-grain rice (Koshihikari) cooked without salt. Its sticky texture when chilled is perfect for absorbing sauces and blending with salmon.
