Salmon Rice Bowl Avocado (Printer View)

Tender salmon flakes, seasoned rice, creamy avocado, spicy mayo, and crisp seaweed combine in a vibrant bowl.

# What you'll need:

→ Fish & Protein

01 - 6 oz cooked salmon fillet, skin removed and flaked

→ Rice

02 - 2 cups cooked short-grain rice, preferably cold

→ Sauces & Condiments

03 - 2 tablespoons soy sauce
04 - 1 tablespoon Japanese mayonnaise
05 - 1 tablespoon sriracha sauce

→ Vegetables & Garnishes

06 - 1 ripe avocado, sliced
07 - 1 green onion, thinly sliced (optional)
08 - 1 teaspoon toasted sesame seeds

→ Seaweed

09 - 6 to 8 small roasted seaweed sheets

# Method:

01 - Place the cooked rice in a microwave-safe bowl, top with flaked salmon, and drizzle with 1 tablespoon soy sauce.
02 - Loosely cover the bowl and microwave on high for 1 to 2 minutes until heated through.
03 - Drizzle Japanese mayonnaise and sriracha over the warm rice and salmon, adding the remaining soy sauce if desired.
04 - Gently mix all components until evenly combined.
05 - Top with sliced avocado, green onion, and toasted sesame seeds. Serve alongside roasted seaweed sheets.
06 - Scoop a portion of the salmon rice mixture onto a seaweed sheet and enjoy like a hand roll.

# Expert Advice:

01 -
  • It comes together in 25 minutes with minimal hands-on work, perfect for nights when you want something nourishing but not complicated.
  • The warm-cold contrast and mix of textures—creamy avocado, crispy seaweed, flaky salmon—keeps every bite interesting.
  • You can customize it completely based on what you have, making it feel like your own creation every time.
02 -
  • Cold rice microwaves better than room-temperature rice because the starch has already set, so use leftovers or chill your rice in advance.
  • The mayo will split if you overmix or if the bowl isn't hot enough when you add it, so fold gently and make sure the rice is actually steaming.
03 -
  • Use leftover or intentionally chilled rice—it holds together better and microwaves more evenly than fresh rice.
  • Slice your avocado at the last second so it stays creamy and pale instead of browning at the edges and looking oxidized.
Return