Salmon Rice Bowl
Salmon Rice Bowl
Ingredients
- 1 1/2 pounds salmon fillets, skin on or off
- 4 cups cooked white rice, hot, freshly steamed
- 2 avocado, ripe, sliced
- 1/4 cup Sriracha sauce, or to taste
- 1/4 cup Kewpie mayonnaise, or to taste
- 2 tablespoons soy sauce, or to taste
- 1/4 cup scallions, chopped
- 1 tablespoon sesame seeds
- 1 package nori, seaweed sheets, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the salmon fillets dry with paper towels.
⏱️ 5 min•🌡️ 400
- 2
Place the salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets.
⏱️ 15 min•🌡️ 400
- 3
While the salmon bakes, prepare the remaining ingredients. Slice the avocado and chop the scallions.
⏱️ 5 min
- 4
Once the salmon is cooked, carefully remove it from the oven. Allow it to cool slightly, then flake the salmon into large pieces, removing any skin if desired.
⏱️ 5 min
- 5
To assemble each bowl, place 1 cup of hot steamed rice into a serving bowl. Top the rice with a portion of the flaked cooked salmon.
⏱️ 2 min
- 6
Generously drizzle Sriracha sauce, Kewpie mayonnaise, and soy sauce over the salmon and rice. Adjust the amounts to your personal taste.
⏱️ 1 min
- 7
Arrange several slices of avocado to the side of the salmon and rice in the bowl.
⏱️ 1 min
- 8
Using a fork, thoroughly mash and combine the salmon, rice, and sauces within the bowl until well mixed.
⏱️ 2 min
- 9
Sprinkle the chopped scallions and sesame seeds over the mixed salmon and rice.
⏱️ 1 min
- 10
Serve immediately alongside sheets of nori. Enjoy by scooping the salmon rice mixture with chopsticks onto a piece of nori and eating it like a taco.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Rice Bowl
- 1 1/2 pounds salmon fillets, skin on or off
- 4 cups cooked white rice, hot, freshly steamed
- 2 avocado, ripe, sliced
- 1/4 cup Sriracha sauce, or to taste
- 1/4 cup Kewpie mayonnaise, or to taste
- 2 tablespoons soy sauce, or to taste
- 1/4 cup scallions, chopped
- 1 tablespoon sesame seeds
- 1 package nori, seaweed sheets, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the salmon fillets dry with paper towels.
⏱️ 5 min•🌡️ 400 - 2
Place the salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets.
⏱️ 15 min•🌡️ 400 - 3
While the salmon bakes, prepare the remaining ingredients. Slice the avocado and chop the scallions.
⏱️ 5 min - 4
Once the salmon is cooked, carefully remove it from the oven. Allow it to cool slightly, then flake the salmon into large pieces, removing any skin if desired.
⏱️ 5 min - 5
To assemble each bowl, place 1 cup of hot steamed rice into a serving bowl. Top the rice with a portion of the flaked cooked salmon.
⏱️ 2 min - 6
Generously drizzle Sriracha sauce, Kewpie mayonnaise, and soy sauce over the salmon and rice. Adjust the amounts to your personal taste.
⏱️ 1 min - 7
Arrange several slices of avocado to the side of the salmon and rice in the bowl.
⏱️ 1 min - 8
Using a fork, thoroughly mash and combine the salmon, rice, and sauces within the bowl until well mixed.
⏱️ 2 min - 9
Sprinkle the chopped scallions and sesame seeds over the mixed salmon and rice.
⏱️ 1 min - 10
Serve immediately alongside sheets of nori. Enjoy by scooping the salmon rice mixture with chopsticks onto a piece of nori and eating it like a taco.
⏱️ 1 min