We were so obsessed with Emily Mariko's famous TikTok Salmon Rice Bowl that we had to write a recipe to never forget how it is made!
1 servings • Cook time: 10 minutes • Total time: 15 minutes
Ingredients
Instructions
- In a microwave safe bowl, add the salmon. Using a fork, flake it until it resembles canned fish. Top the salmon with rice, and sprinkle rice with about 1 tablespoon of water.
- Cover bowl with parchment or plastic wrap, and microwave until the rice is fluffy and everything is warmed through, about 2 minutes.
- Remove bowl from the microwave, and discard the parchment/plastic wrap. Add soy sauce, mayonnaise and sriracha. Toss until fully combined.
- Top bowl with avocado, kimchi, scallions, and sesame seeds. Serve with seaweed snacks.
Justin Sullivan
I'm sure you've seen Emily Mariko's viral TikTok, making what has to be one of the best looking, healthy lunches I have ever seen. But, if you're like me, you have wanted a written out recipe to recreate this leftover hack. So I wrote up my own!
The only departure I take from her initial recipe is that, as much as it looks cool on camera, I find that the "ice in the rice" hack is a good idea but, in practice doesn't work well. You absolutely want to add some water to rice when reheating. This will add moisture back into rice that is otherwise crumbly. But with the ice cube its really only the rice near the ice that gets hydrated. Sprinkling some water over all the rice ensures that your whole bowl becomes fluffy and warmed through.
We love Emily's toppings but the customization options are basically endless. You could do a buffalo version, a wasabi version or you could try my bagel-y twist. Made this recipe? Let us know how it came out in the comments below!
- 3
- 1 1/2 c.
- 1 tbsp.
- 1 tbsp.
- 2 tsp.
- 2 tsp.
- 1/2
- 1/4 c.
- Seaweed snacks, for serving
- Step 1In a microwave safe bowl, add the salmon. Using a fork, flake it until it resembles canned fish. Top the salmon with rice, and sprinkle rice with about 1 tablespoon of water.Step 2Cover bowl with parchment or plastic wrap, and microwave until the rice is fluffy and everything is warmed through, about 2 minutes.Step 3Remove bowl from the microwave, and discard the parchment/plastic wrap. Add soy sauce, mayonnaise and sriracha. Toss until fully combined.
to 4 oz. cooked salmon, chilled
leftover rice
water
soy sauce
Kewpie mayonnaise
Sriracha
avocado, sliced
kimchi
Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.
