Salmon + Rice Bowl

Alright, so this dish became famous on Tik Tok but it was for how to use leftover salmon and rice. I don’t know about you, but who has leftover salmon? I am not a fan of leftover, reheated fish – so I knew that I wanted to make this dish fresh. Also, my version features a delicious marinade that you cook the salmon in to give it even more flavor and really bring out those asian ingredients to highlight them. With marinating the fish and cooking it in the sauce, it reduces the fishyness that is often associated with salmon. The original video has only 4 basic ingredients – salmon, rice, seaweed, and kewpie mayo. I knew this dish would be a winner, but wanted to give me own spin on it and elevate it a bit so you can make it fresh and with lots more flavor. You can totally customize your toppings and add so many things – avocado, cucumber, green onions, pickled ginger to name a few.

Marinade:

1/2 Cup Soy Sauce
1/4 Cup Brown Sugar
2 Tbsp Minced Garlic
2 Tbsp Minced Ginger
1/3 Cup Rice Vinegar
1 Tbsp Hoisin
1 Tbsp Sambal Oelek
2 Tbsp FIsh Sauce
1 1/2 Tbsp Miso Paste

1 Lb Salmon Filets
1 Cup Jasmine Rice, Uncooked
4-6 Tbsp Sriracha
4-6 Tbsp Kewpie Mayo
2 Green Onions, Chopped
2 Tbsp Sesame Seeds
1 Ripe Avocado, Sliced
2 Packages Seaweed Snack (I use the brand gimMe)
Optional: Pickled Ginger

Serves: 2
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

To Make:

Start by mixing your marinade ingredients in a bowl and whisk until well combined and the brown sugar fully dissolved.
In a shallow bowl, add the marinade and the salmon and set aside for 10-15 minutes.
Let’s make the rice – in a small pot add 2 cups of water and the rice. Bring to a boil then reduce the heat to low and cover. Cook for 20 minutes until the rice is fully cooked.
After the salmon has been marinating for at least 10 minutes let’s cook it!
Heat a large pan over medium heat. Once hot, add the salmon filets and pour the remaining marinade on top. Cook for 8-10 minutes.
Flip the salmon and continue cooking for another 8-10 minutes until cooked through. *the cooking time will be dependent on how thick your filets are.
Once the rice and salmon are done it is time to assemble!
Add 1/2 of the rice and 1/2 of the salmon to a bowl. Add in 2 tbsp sriracha and 2 tbsp of kewpie mayo. Using a fork, mash and mix the ingredients until well combined. *adjust the sriracha and mayo to your liking or if the mixture is dry add more.* Repeat this step for the 2nd bowl.
Top each bowl with the diced green onion, sesame seeds and 1/2 of the sliced avocado. Serve the seaweed on the side and pickled ginger if using.
FOr the perfect bite, place 1-2 tbsp of the salmon+rice mixture on top of the seaweed and top with some avocado and a small piece of pickled ginger and enjoy!