By now you’ve probably heard of, if not seen, the viral salmon bowl by TikTok creator, Emily Mariko. Emily’s video of her salmon bowl recipe went viral across social media. And for a good reason too because it is delicious!
She starts the video by adding leftover rice to a bowl with salmon that has been pulled apart with a fork. Then, she places an ice cube in the middle before covering it in parchment paper and cooking it in the microwave. Once warm, she then removes the ice cube and adds soy sauce, sriracha, and Japanese kewpie mayo. Emily stirs it together, then tops it with sliced avocado and kimchi. Finally, she places a spoonful of the salmon bowl mixture in a roasted seaweed snack. Ta-da! Homemade salmon rolls.
The creator’s video caught the attention of MILLIONS, who tested the recipe for themselves and added it to their salmon bowls. Well, we figured it’s time that we hop on the trend!
Ingredients You'll Need
For our recipe, we’ll be making fresh rice and cooking the salmon (no leftovers here).
- Jasmine rice: While you can use sushi or white basmati rice, we went with the classic jasmine rice.
- Coconut milk: Tip, use coconut milk instead of water for extra fluffy rice.
- Salmon: One pound of fresh Alaskan salmon is all you’ll need!
- Ginger Powder: We kept our salmon simple by just using ginger powder.
- Soy Sauce: A bit of soy sauce on the salmon helps keep it moist. We also added another teaspoon of soy sauce to the rice bowl.
- Sriracha: Since Japanese kewpie mayo is not a pantry staple, we mixed our sriracha with regular mayo and it tasted amazing!
- Sliced Avocado: You can’t have a salmon roll without avocado!
- Green Onions: Instead of kimchi, we finished our recipe with fresh green onions.
- Roasted Seaweed Snack: You can find roasted seaweed at most grocery stores and can even get specialty flavors!
It’s understandable why there’s so much hype around this recipe. We’ll be honest, from pictures it doesn’t look like the most appetizing dish. But, wow does it taste amazing! It’s really so easy to make and hits the spot if you’re craving sushi or seafood.
1 cup of jasmine rice, washed
1 15 oz. can of coconut milk
1 pound of fresh Alaska salmon
1 tablespoon of our ginger powder
3 teaspoons of soy sauce
1 tablespoon of sriracha
2 teaspoon of mayonnaise
½ avocado, sliced
2 tablespoons of green onions, sliced
4-6 pieces of seaweed snack
Add the jasmine rice and coconut milk to a medium-sized pot
Cover with a lid and cook on medium-high heat until boiling, then reduce the heat to medium-low
Cook for 10-12 minutes until all of coconut milk has been absorbed
Remove from heat and allow to cool
Preheat the oven to 375 degrees Fahrenheit and line a medium-sized baking sheet with parchment paper
Place the salmon on the baking sheet and pat dry
Season with 2 teaspoons of soy sauce and 1 tablespoon of ginger powder
Bake for 12 minutes, then allow to cool for 5 minutes
Once the salmon has slightly cooled, use a fork to pull the salmon apart
Place half a cup of rice in a bowl with one cup of the torn salmon
Add the rest of the soy sauce, then mix the sriracha and mayo together and add that
Stir together with a fork, then top with avocado and green onions
Use a fork to place the mixture on a roasted seaweed snack