Can I use raw salmon in this Salmon Rice Bowl with Avocado Recipe?

This recipe is best with cooked salmon since the salmon is mashed and mixed into the rice. Using raw salmon would change the texture and require different handling, like marinating or curing, which is a whole different recipe style.

What if I don’t have tsuyu sauce?

Tsuyu is a Japanese soy-based seasoning that adds complexity, but you can easily substitute with regular soy sauce. If you want a closer flavor, mix soy sauce with a little dashi powder or sweet mirin if you have it, but it’s not essential.

Can I prep this Salmon Rice Bowl with Avocado Recipe in advance?

You can prep the rice and salmon mixture ahead of time and reheat it when ready to eat, but I recommend slicing the avocado fresh just before serving to keep it from browning and losing its creamy texture.

Is this recipe suitable for meal prepping?

Absolutely! This bowl is great for meal prepping. Just keep components like avocado separate until serving, and reheat the salmon and rice mixture gently with an ice cube to keep it moist and tasty.

Salmon Rice Bowl with Avocado - Healthy & Quick Dinner

Description

A quick and delicious leftover salmon rice bowl inspired by Emily Mariko, combining tender cooked salmon, seasoned rice, creamy avocado, and bold flavors from tsuyu, mayo, and sriracha for a satisfying meal.

Ingredients

Scale

Main Ingredients

1½ cup cooked rice leftover or freshly cooked
3 oz cooked salmon leftover or freshly cooked
3/4 tsp tsuyu (you can substitute soy sauce)
1 tsp Kewpie mayo (add to taste)
1 tsp sriracha sauce (add to taste)
1/2 avocado sliced
1 tsp green onions finely sliced
1-2 ice cubes

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Instructions

Reheat Rice and Salmon: If using leftover rice and salmon, combine them in a microwave-safe bowl and add 1-2 ice cubes. Cover with parchment paper and microwave for 1 to 1½ minutes until warmed through. Skip this step if using freshly cooked ingredients.
Drain Ice and Season: Remove any remaining ice from the bowl. Add 3/4 teaspoon tsuyu and drizzle with 1 teaspoon Kewpie mayo and 1 teaspoon sriracha sauce to taste.
Mix Ingredients: Use a fork to mash and mix everything together thoroughly, blending the flavors and breaking up the salmon.
Garnish and Serve: Top the mixture with sliced avocado and finely sliced green onions. Serve immediately, optionally with nori on the side.

Notes

This recipe was inspired by Emily Mariko's viral salmon rice bowl.
Adjust the amount of sriracha and mayo according to your spice and creaminess preference.
The ice cubes help to keep the rice moist during microwaving and prevent it from drying out.
If tsuyu is unavailable, substitute with a low-sodium soy sauce.
To make it vegan or vegetarian, substitute the salmon with cooked tofu or tempeh and use vegan mayonnaise.

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