Emily Mariko Salmon Rice Bowl
This simple lunch bowl became an internet sensation thanks to Emily Mariko! Leftover salmon and rice are transformed with soy sauce, Kewpie mayo, sriracha, and seaweed into the most satisfying comfort meal. The ice cube trick makes the rice perfectly steamed. It's cozy, easy, and absolutely delicious.
Ingredients
- 1 cup cooked white rice, cold
- 4 oz cooked salmon (leftover or fresh)
- 1 tablespoon soy sauce
- 1 tablespoon Kewpie mayonnaise
- Sriracha to taste
- 1 sheet nori seaweed, cut into strips
- 1/2 avocado, sliced
- Kimchi for serving (optional)
- 1 ice cube
Instructions
- 1 Place cold rice in a microwave-safe bowl.
- 2 Break up the cooked salmon and place on top of the rice.
- 3 Place one ice cube on top of the rice.
- 4 Cover bowl with a damp paper towel.
- 5 Microwave for 1-2 minutes until heated through and steaming.
- 6 Remove ice cube remnants.
- 7 Add soy sauce, Kewpie mayo, and sriracha.
- 8 Mix everything together, breaking up the salmon and incorporating into the rice.
- 9 Top with nori strips, avocado slices, and kimchi if using.
- 10 Enjoy immediately while warm.
Chef's Tips
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The ice cube is key - it steams the rice without drying it out.
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Use leftover salmon or quickly pan-fry fresh salmon with salt and pepper.
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Kewpie mayo is different from regular mayo - it's richer and tangier.
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Adjust the sriracha to your heat preference.
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Try adding cucumber, edamame, or sesame seeds for extra texture.
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This works great with other proteins like canned tuna or rotisserie chicken.
Nutrition Information
| Calories | 420kcal |
|---|---|
| Protein | 24g |
| Carbohydrates | 45g |
| Fat | 16g |
| Fiber | 4g |
| Sugar | 2g |
| Sodium | 680mg |
*Nutrition values are approximate per serving and based on ingredients listed. Values may vary based on specific brands used.