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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.

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.

While the salmon bakes, prepare the remaining ingredients. Slice the avocado and chop the scallions.

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.

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.

Generously drizzle Sriracha sauce, Kewpie mayonnaise, and soy sauce over the salmon and rice. Adjust the amounts to your personal taste.

Arrange several slices of avocado to the side of the salmon and rice in the bowl.

Using a fork, thoroughly mash and combine the salmon, rice, and sauces within the bowl until well mixed.

Sprinkle the chopped scallions and sesame seeds over the mixed salmon and rice.

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.


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.

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.

While the salmon bakes, prepare the remaining ingredients. Slice the avocado and chop the scallions.

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.

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.

Generously drizzle Sriracha sauce, Kewpie mayonnaise, and soy sauce over the salmon and rice. Adjust the amounts to your personal taste.

Arrange several slices of avocado to the side of the salmon and rice in the bowl.

Using a fork, thoroughly mash and combine the salmon, rice, and sauces within the bowl until well mixed.

Sprinkle the chopped scallions and sesame seeds over the mixed salmon and rice.

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.
