Salmon Rice Bowl

This is the bowl that broke TikTok and never really went away. Crispy-skinned salmon over seasoned sushi rice with spicy mayo, nori, and avocado. It takes 20 minutes, tastes like it costs $18 at a poke shop, and uses stuff you probably already have.

Ingredients

  • 2 salmon fillets (about 6 oz each), skin on
  • 2 cups cooked sushi rice
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 tbsp Kewpie mayo
  • 1 tbsp sriracha
  • 1 sheet roasted nori, crumbled
  • 1 avocado, sliced
  • 2 green onions, sliced
  • Sesame seeds
  • Salt and pepper

Step-by-Step Instructions

Step 1: Cook the Salmon

Pat the fillets dry with a paper towel. Season both sides with salt and pepper. Heat a tablespoon of oil in a skillet over medium-high heat. Place salmon skin-side down and press gently with a spatula for the first 30 seconds to keep the skin flat. Cook 4 minutes until the skin is crispy, flip, and cook another 3 minutes. Remove from heat and break into rough chunks with a fork.

Step 2: Season the Rice

While the salmon cooks, whisk together soy sauce, rice vinegar, and sesame oil. Pour over warm rice and fold gently until evenly coated. The rice should be slightly sticky and glossy.

Step 3: Make the Spicy Mayo

Mix Kewpie mayo and sriracha in a small bowl. Adjust the ratio to your heat preference. Kewpie matters here. Regular mayo won’t give you the same richness.

Step 4: Assemble

Divide the seasoned rice between two bowls. Top with salmon chunks, avocado slices, crumbled nori, sliced green onions, and a scatter of sesame seeds. Drizzle the spicy mayo over everything.

Serving Suggestions

  • Add a soft-boiled egg (6.5 minutes in boiling water, ice bath right after)
  • Pickled ginger or quick-pickled cucumbers on the side
  • A splash of ponzu if you want extra acidity

Tips

  • Use day-old rice if you have it. Freshly cooked works fine, just spread it on a sheet pan for a few minutes so it’s not too wet.
  • Salmon skin should be dry before it hits the pan. Moisture is the enemy of crispy skin.
  • Frozen salmon works great. Thaw it in the fridge overnight or in cold water for 30 minutes.
  • If you can find furikake seasoning, sprinkle it on top instead of plain sesame seeds. Game changer.