Save A few years ago, I watched someone make this bowl on my phone during lunch at work, and I couldn't stop thinking about it for the rest of the day. The way the salmon steamed in the microwave, how the mayo pooled into golden ribbons across the warm rice, the casual assembly like you were building something just for yourself—it felt less like cooking and more like treating yourself. I finally made it one weeknight when I had leftover salmon and rice, and it became the kind of meal I crave whenever I want something that feels both effortless and restaurant-quality.
I made this for my roommate on a Sunday evening when she was stressed about work, and watching her whole face relax as she bit into the first hand roll reminded me why I love feeding people simple, thoughtful meals. She asked for the recipe immediately, which meant everything.
Ingredients
- Cooked salmon fillet (6 oz / 170 g): Room-temperature or cold salmon flakes beautifully against warm rice—buy a decent fillet because you'll taste every bit of quality here.
- Short-grain cooked rice (2 cups): Day-old or chilled rice holds together better and has a stickier, more pleasant texture than fresh rice.
- Japanese mayonnaise (1 tablespoon): Kewpie mayo tastes richer and creamier than American mayo, so it's worth finding; it transforms the whole bowl.
- Sriracha sauce (1 tablespoon): Adjust this to your heat tolerance—some days I want barely a whisper, other days I want it to announce itself.
- Soy sauce (2 tablespoons): Split between heating the rice and drizzling after, it builds umami layers.
- Ripe avocado (1): Slice it just before serving so it stays creamy and doesn't oxidize into something sad-looking.
- Green onion (1, optional): The brightness cuts through all the richness and adds a small, necessary jolt.
- Toasted sesame seeds (1 teaspoon): They give you crunch and a nutty depth that shouldn't be skipped.
- Roasted seaweed sheets (6–8 nori snacks): These are your edible vessels and flavor carrier; they make eating this bowl feel intentional and fun.
Instructions
- Get your components ready:
- Flake your salmon into bite-sized pieces with a fork, slice your avocado thinly, and chop the green onion. Having everything prepped means you're just five minutes of assembly away from eating.
- Warm the rice and salmon together:
- Scoop the chilled rice into a microwave-safe bowl, scatter the salmon flakes over top, and sprinkle with 1 tablespoon soy sauce. Cover loosely with parchment or a microwave cover and heat for 1–2 minutes until steam rises and everything smells warm and inviting.
- Dress it while it's warm:
- Drizzle the Kewpie mayo in a thin zigzag across the hot rice, then add the sriracha the same way—the heat will slightly loosen the mayo so it coats everything gently. Add more soy sauce if it needs it.
- Fold it together gently:
- Use a fork or rice paddle to mix everything just until the rice is creamy and the salmon is distributed, being careful not to mash the rice into paste. You want texture, not uniform color.
- Top and finish:
- Layer the avocado slices on top, scatter sesame seeds, add green onion if using, and serve with the seaweed sheets on the side. Scoop a spoonful of the mixture onto each nori sheet and fold it like a hand roll, then enjoy.
Save The first time I served this to my sister, she took a hand roll and sat quietly for a moment, then looked at me and said it tasted like something she'd been waiting for without knowing it. I think that's the magic of this bowl—it feels both comforting and exciting, familiar and new.
Why This Bowl Became My Go-To
There's something about a bowl that lets you control every bite without needing a fancy plate or fancy plating skills. You choose how much mayo, how much heat, whether you want lots of avocado or just a whisper of it. It's forgiving in a way that makes you feel like a better cook than you might be, and it tastes expensive even though it costs almost nothing. I started making this on nights when I needed to eat something good but didn't have mental energy for real cooking, and somehow it became the meal I reach for when I actually want to impress someone.
Playing With Flavors
Once you've made this a few times, you'll start experimenting without thinking about it. A splash of rice vinegar wakes the whole thing up and adds a brightness that makes the salmon shine. Furikake—that magical Japanese seasoning blend—sprinkled over the rice adds umami and texture you didn't know you needed. Chili crisp instead of sriracha gives you crunch and a different kind of heat. Canned salmon works just as well as fresh if that's what you have, and cooked tuna swaps in seamlessly if you want variety. The seaweed sheets are your edible wrapper and your flavor anchor, so don't skip them, but everything else is genuinely customizable.
Making It Your Own
The beauty of this bowl is that it invites you to make it again and differently each time. I've added crispy wonton strips for crunch, scattered cucumber slices for freshness, included a soft-boiled egg for extra richness, and drizzled it with a touch of sriracha mayo instead of separating them. Some nights I make it spicy enough to wake myself up; other nights I barely touch the heat. The seaweed sheets tether it all back to the original idea, and the warm rice and cool avocado keep the whole thing balanced and craveable.
- Rice vinegar adds a subtle tang that makes everything taste brighter and fresher.
- Furikake is your secret ingredient for depth of flavor without extra work.
- This bowl tastes even better the next day when the flavors have had time to mingle.
Save This bowl reminds me that the best meals don't need to be complicated to feel like self-care, and they don't need to take hours to taste like you care about yourself. Make it tonight and understand why it became a viral moment—it's not just delicious, it's deeply comforting.
Recipe Guide
- → Can I use canned salmon instead of cooked fillet?
Yes, canned salmon can be substituted for cooked fillet. Just drain and flake it before mixing with rice.
- → Is leftover rice preferred for this dish?
Day-old, chilled rice works best to achieve the ideal texture and avoid mushiness when heated.
- → How can I make the bowl spicier?
Add extra sriracha or swap it with chili crisp for a bolder heat and crunchy texture.
- → What are good alternatives to Japanese mayonnaise?
You can use regular mayo or a vegan mayo option, though Japanese mayo adds a mild sweetness and creaminess.
- → How should I serve this bowl with seaweed sheets?
Scoop a bit of the salmon rice mixture onto a seaweed sheet and fold it like a hand roll for easy eating.