Description
A comforting and versatile rice bowl featuring warm flaked salmon, creamy avocado, spicy mayo, and umami-rich toppings. A quick, satisfying dish perfect for weeknights or meal-prep.
Ingredients
1 cup cooked white or brown rice
1 medium cooked salmon filet
1 tsp soy sauce or tamari
1 tsp sesame oil
1/2 avocado, sliced or mashed
1–2 tbsp kimchi or pickled veggies
1 tsp sriracha or chili crunch
1 sheet roasted seaweed (nori), torn
Optional: spicy mayo (1 tbsp mayo + 1 tsp sriracha or gochujang)
Optional: Furikake seasoning or sesame seeds
Optional Add-ons: cucumber, shredded carrots, green onions, edamame
Instructions
1. Cook or reheat rice as needed.
2. Reheat salmon (microwave with ice cube and parchment, or air fryer).
3. Flake salmon into rice and mix with soy sauce and sesame oil.
4. Top with avocado, kimchi, spicy mayo, and torn nori.
5. Sprinkle with furikake or sesame seeds.
6. Add extra veggies like cucumber or edamame.
7. Serve warm and enjoy!
Notes
Use leftover salmon, canned salmon, or even tofu.
Switch rice types based on your diet—try jasmine, brown, or cauliflower rice.
Keep frozen salmon filets for convenience.
Experiment with different sauces and toppings to keep it fresh each time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Mixed Bowl
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
Keywords: salmon rice bowl, leftover salmon, quick dinner