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Tiktok Salmon Rice Bowl Recipe

Tiktok Salmon Rice Bowl Recipe

This Tiktok salmon rice bowl recipe lives up to the hype, guys. It’s so so good and has me daydreaming about it when I feel the lunchtime hunger set in. 

Ah, man, it’s full of all the flavors I’m crazy about. I’m pretty sure you’re going to feel the same way about this incredible dish.

It’s so easy to keep going with this dish, bowl after bowl. I struggle when to know how to stop. I think you’re going to experience the same level of adoration for this craze. Hope you’ll give this recipe a try and let me know what you think about it.

What is the viral Tiktok salmon rice bowl?

The viral Tiktok salmon rice dish is a recipe that Emily Mariko put out online. It’s basically a zingy salmon, rice, and avocado bowl full of flavor. It’s beautifully balanced, and you’re going to love it.

This recipe’s got a couple of special ingredients going on, giving it a bit of a sushi feel – like seaweed and Japanese mayonnaise.

Why you’re going to love the Tiktok salmon rice bowl?

Here are a couple of reasons to make this dish a go-to for you:

  • It’s a special occasion or flying solo dish. There isn’t a wrong time to make it.
  • Great balance of sweet, savory, and salty flavors.
  • It’s packed with nutrition – vitamins and minerals.

Ingredients you’ll need 

Here is a list of what you’ll need to gather to whip together this incredible bowl of goodness. If you’re used to making sushi, you’ll probably have a lot of these ingredients at home already:

  • 2 salmon fillets, cooked
  • 2 cups sushi rice, cooked
  • 1 ice cube
  • ¾ avocado, sliced
  • 2 TBS soy sauce
  • 2 TBS Japanese mayonnaise
  • 2 tsp Sriracha
  • 10 roasted seaweed sheets 
  • 1 TBS kimchi (optional)
  • Sliced green onions (optional)

How to make the TikTok salmon rice bowl recipe

Here you go, step by step, to mouth-watering results:

Step 1:

Firstly, I bake my salmon fillets in an oven until they are soft and flake really easily. Once they have cooled, I flake them with a fork in a medium-sized bowl.

Step 2:

Top the salmon with the cooked rice, creating a little mound of it. Bury the ice cube in the rice and cover the bowl with plastic wrap.

Step 3:

Microwave for 2 and a half minutes so that it has steamed through.

Step 4:

Add in the soy sauce, mayo, and sriracha sauces. Combine by stirring everything together with a fork.

Step 5:

Top with the sliced or cubed avocado, and top with extra mayo, soy sauce, and sriracha if you want to.

Step 6:

I like to line up my roasted seaweed sheets around the edge of the bowl to use them as wraps. I add a slap of kimchi on top (or sliced green onions). Then, I basically inhale the entire bowl.

tiktok salmon recipe

How to store & reheat

If you have any leftovers – unlikely scenario, but I’ll work with you here. Discard any avocado as it doesn’t keep well. Remove the roasted seaweed and lay it in its own container or plastic storage bag.

Store the rice and salmon in an airtight container. Seal the container and keep the leftover dish in the refrigerator. From the day the fish was cooked, the dish will keep for around 3 days.

You can also freeze this dish in an airtight container for around 2 months. Discard the avo before freezing, of course. 

To reheat, pop the dish in a bowl and microwave it for a minute or two. You can also eat this dish cold.

Additions and substitutions

Here are a couple of variations and substitutions to keep in mind:

  • Salmon: If you can’t get hold of salmon, you could use tuna, crab, or shrimp as the protein element in this dish. If you don’t eat seafood, you could try tofu or chicken as the other alternative. Try out a couple of versions of this dish. The base of rice and sauces goes well with a couple of different proteins.
  • Sushi ginger: Add a tablespoon of pink ginger for a fresh and spicy little kick.
  • Sriracha: If you don’t have sriracha, you could mix a touch of wasabi into the mayo to give it a spicy sparkle.
  • Avocado: Maybe you’ve run out, or the avo you have is rock hard. Looking for another fresh element to add? Try cucumber ribbons or grated carrots. A handful of fresh cilantro or a tablespoon of white onion will also bring a little freshness to this dish. I love the addition of some fresh sprouts to this dish.
  • Soy sauce: If you need an ingredient to replace your soy sauce with, try coconut aminos or Worcestershire sauce. These will give you a similar taste of umami goodness.
recipe salmon rice bowl

FAQ

What does Emily Mariko put on her salmon?

Emily Mariko adds cooked rice, an ice cube, mayo, sriracha, soy sauce, avocado, roasted seaweed sheets, and a touch of kimchi.

Why do people put an ice cube on salmon and rice?

Adding the ice cube to the salmon and rice makes the ingredients heat up by steaming. This is because when the ice cube is heated in the microwave in a sealed bowl, it creates a steamy environment that keeps the fish and rice beautifully moist.

How many calories is a salmon rice bowl?

There are roughly 435 calories in a bowl of Emily Mariko’s delicious salmon bowl.

Is the Emily Mariko bowl healthy?

Emily Mariko’s salmon bowl is full of nourishing ingredients.

  • Salmon: Omega 3 fatty acids and vitamin B packed.
  • Roasted seaweed sheets: Great for gut and heart health.
  • Rice: Full of magnesium and a lovely gluten-free carb
  • Avocado: Vitamins E, C, K, and B6. Jam-packed with niacin, folic acid, magnesium, niacin, and more. Just a top healthy ingredient. Need I say more?
tiktok salmon rice bowl

TikTok Salmon Rice Bowl Recipe

Jamela
This Tiktok salmon rice bowl recipe lives up to the hype, guys. It’s so so good and has me daydreaming about it when I feel the lunchtime hunger set in. Ah, man, it’s full of all the flavors I’m crazy about. I’m pretty sure you’re going to feel the same way about this incredible dish.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine asian, Japanese
Servings 1
Calories 435 kcal

Ingredients
  

  • 2 salmon fillets, cooked
  • 2 cups sushi rice, cooked
  • 1 ice cube
  • 3/4 avocado, sliced
  • 2 TBS soy sauce
  • 2 TBS Japanese mayonnaise
  • 2 tsp Sriracha
  • 10 roasted seaweed sheets 
  • 1 TBS kimchi (optional)
  • Sliced green onions (optional)

Instructions
 

  • Firstly, I bake my salmon fillets in an oven until they are soft and flake really easily. Once they have cooled, I flake them with a fork in a medium-sized bowl.
  • Top the salmon with the cooked rice, creating a little mound of it. Bury the ice cube in the rice and cover the bowl with plastic wrap.
  • Microwave for 2 and a half minutes so that it has steamed through.
  • Add in the soy sauce, mayo, and sriracha sauces. Combine by stirring everything together with a fork.
  • Top with the sliced or cubed avocado, and top with extra mayo, soy sauce, and sriracha if you want to.
  • I like to line up my roasted seaweed sheets around the edge of the bowl to use them as wraps. I add a slap of kimchi on top (or sliced green onions). Then, I basically inhale the entire bowl.
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Wrapping it up!

There is a lot to say about this dish. It’ll rank highly on your best dishes this year, that’s for sure. A great lunch or dinner option. It’s a tasty snack, and I love wrapping the rice and salmon up into the sheets of roasted seaweed.

This recipe has lovely balanced flavors; sweet, salty, and umami. It’s packed with goodness and looks really pretty.

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