Save to Pinterest The first time I saw a video of someone making salmon and rice in a microwave, I honestly thought it was one of those internet tricks that would taste disappointing. I was nursing a mild cold, wanted something comforting but not heavy, and gave it a shot. The way the salmon breaks down into the rice, creating these creamy, savory pockets throughout the bowl, caught me completely off guard. Now its the thing I make when I want something that feels like a hug but comes together in minutes.
I made this for my sister during one of those chaotic weeks when life just keeps throwing things at you. She took one bite, looked up with this surprised expression, and asked why wed never eaten this growing up. We sat at the counter with our bowls, seaweed sheets in hand, scooping up bites while talking about everything and nothing at all. Sometimes the simplest meals are the ones that turn into memories.
Ingredients
- Cooked salmon fillet: Leftover salmon from a dinner earlier in the week works perfectly here, and the skin comes right off when you flake it
- Cooked white rice: Day old rice from the fridge is ideal because it firms up slightly, making the final texture better than freshly cooked rice
- Soy sauce: This brings that deep salty umami that ties everything together
- Sesame oil: Just a teaspoon adds that nutty aroma that makes the kitchen smell amazing
- Japanese mayonnaise: Kewpie mayo has a richer flavor than regular mayo and creates this creamy element that balances the salty soy sauce
- Sriracha or chili sauce: Optional but adds a gentle heat that cuts through the richness
- Avocado: Creamy slices on top cool down the warm rice and add buttery texture
- Roasted seaweed sheets: Use these like little scoops to wrap up bites of the rice mixture
- Toast sesame seeds: Sprinkle them on for crunch and a burst of nutty flavor
- Spring onions: Fresh and sharp, they brighten up the whole bowl
Instructions
- Flake the salmon:
- Place the cooked salmon in a microwave safe bowl and use a fork to break it into flakes, removing any bones or skin as you go
- Layer the rice:
- Add the cooked rice right on top of the salmon, and if the rice is from the fridge, sprinkle a little water over it to help it rehydrate
- Warm it through:
- Cover the bowl with a microwave safe plate or plastic wrap and microwave on high for 1 to 2 minutes until everything is heated through
- Season the base:
- Drizzle the soy sauce and sesame oil over the warm rice and salmon, then mix everything together until the salmon is evenly distributed
- Add the creamy elements:
- Drizzle the Japanese mayonnaise and Sriracha over the top in whatever pattern feels right to you
- Finish with toppings:
- Pile on the avocado slices, spring onions, sesame seeds, and pickled ginger wherever they look best
- Serve it up:
- Set out the seaweed sheets and lemon or lime wedges on the side and use the seaweed to scoop up the rice mixture as you eat
Save to Pinterest This bowl has become my go to for those nights when cooking feels like too much but takeout isnt quite right either. Theres something about mixing it all together, the steam rising up carrying that sesame soy aroma, that makes even a Tuesday evening feel a little special.
Making It Your Own
The beauty of this dish is how easily it adapts to whatever you have on hand or whatever mood youre in. Sometimes I add cucumber for crunch, other times I top it with a fried egg because everything is better with a runny yolk.
Best Rice For This Bowl
Short grain white rice gives you that slightly sticky texture that holds together well, but long grain works if its what you have. Brown rice adds nuttiness and more fiber, though it does change the overall feel of the bowl.
Prep Ahead Strategy
Keep cooked salmon and rice in the fridge, and this comes together in under five minutes. The toppings can be prepped ahead and stored separately, so assembling is half the battle.
- Prep your toppings while the bowl heats in the microwave so everything is ready to go
- Toast extra sesame seeds and keep them in a jar for quick garnishes all week
- Set up a little topping bar and let everyone build their own bowl
Save to Pinterest Hope this bowl brings you as many quick, comforting weeknight dinners as its brought me.
Recipe FAQs
- → Can leftover rice be used?
Yes, chilled leftover rice works best to achieve the right texture when reheated with the salmon.
- → What can be used instead of soy sauce for gluten-free options?
Tamari is a great gluten-free alternative to soy sauce that maintains the savory flavor.
- → How to prepare the salmon for this dish?
Cooked salmon fillet is flaked with a fork before mixing with warm rice and seasonings.
- → Are there optional toppings to customize the bowl?
Yes, pickled ginger, Sriracha, kimchi, cucumber, or shredded carrots can add extra flavor and texture.
- → What tools are needed to make this meal?
A microwave-safe bowl, fork, knife, and cutting board are required for simple preparation.