Salmon Rice Bowl
Yuna Kim
@yunakimkitchen
Prep
10 min
Cook
5 min
Total
15 min
Servings
2
Difficulty
Easy
Let's cook
Cook the salmon hot
Season the fillets and sear skin-side down in a hot pan for 4 minutes, then flip for 2 minutes more, until just cooked at the centre.
Flake it large
Break the salmon into big flakes with a fork, discarding the skin or crisping it separately. Large flakes hold their texture; shredded salmon turns pasty.
Mix the spicy mayo
Stir the mayonnaise, sriracha, and sesame oil together until smooth, loosening with a teaspoon of water.
Season the rice
Fold the soy sauce through the warm rice so it is seasoned before anything else goes on top.
💡Seasoning the rice, not just the toppings, is what makes the bowl taste finished.
Build
Divide the rice between two bowls, arrange the salmon, avocado, and cucumber in sections, then drizzle with spicy mayo and top with scallions, sesame seeds, and nori.
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📝 Tips, swaps, and make-ahead notes
Leftover cooked salmon is ideal for this, hot or cold. If you want the crispy-rice version, press the rice into a hot oiled pan for five minutes before building the bowl.
- •Baked version: 400°F for 12 minutes if you would rather not use the hob.
- •Vegan: Marinated crisped tofu or roasted sweet potato.
- •Meal prep: Everything keeps 3 days; store the avocado separately.
Nutrition & Safety
Calories
648kcal
Protein
38g
Carbs
62g
Fat
28g
⚠️ Allergen & Safety Note
This recipe contains fish, egg, soy and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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