TikTok Salmon Rice Bowl 

This TikTok‑viral Salmon Rice Bowl, popularized by Emily Mariko, is a genius way to transform leftover rice and salmon into a flavorful, satisfying meal in just minutes. With a simple hack using an ice cube to rehydrate the rice, this bowl becomes steamy and soft without becoming gummy. Flaked salmon mixes with soy sauce, Kewpie mayo, and sriracha, then it's topped with creamy avocado, salty seaweed, and tangy kimchi. It’s perfect for a quick lunch or dinner that feels indulgent but is made from everyday staples.

Ingredients

• 3–4 oz cooked salmon, flaked (about 2–4 oz)
  
  

• 1 cup cooked rice (white or brown, preferably short‑grain)
  
  

• 1 ice cube
  
  

• 1 Tbsp soy sauce
  
  

• 1 Tbsp Kewpie Japanese mayonnaise (or 2 tsp)

• 2 tsp sriracha (adjust to taste)

• ½ avocado, sliced or diced
  
  

• ¼ cup kimchi (optional)
  
  

• Roasted seaweed snacks or nori, torn or whole sheets (optional)
  
  

• Garnishes like scallions, sesame seeds, furikake, or fried garlic (optional)
  
  

Directions

1. Place flaked cooked salmon in a shallow microwave‑safe bowl.
   
   

2. Top the salmon with cooked rice, spreading evenly.
   
   

3. Nestle one ice cube into the rice. Cover loosely with parchment paper or a paper towel to allow steam escape.
   
   

4. Microwave on high for about 2–3 minutes (check at 1-minute intervals if desired) until warmed and rice is tender; discard any remaining ice.

5. Remove cover and drizzle soy sauce, Kewpie mayo, and sriracha over the rice and salmon. Mix well until fully combined.
   
   

6. Top with sliced avocado, kimchi, torn seaweed snacks, and any garnishes you like

7. Enjoy it as a bowl, or scoop portions into seaweed sheets to make mini wraps.
   
   

Nutrients (Per Serving)

• Calories: Approximately 645 kcal
  
  

• Fat: ~33 g
  
  

• Carbohydrates: ~62 g
  
  

• Protein: ~26 g
  
  

• Sodium: ~113 mg
  
  

• Dietary Fiber: ~9 g
  
  

• Potassium: ~874 mg