Description
This Fresh Salmon Rice Bowl Emily Mariko Style is a quick, healthy, and comforting lunch featuring flaky salmon, creamy avocado, and crisp nori over warm rice, all drizzled with a flavorful sauce. It’s easy to customize, meal-prep friendly, and perfect for busy days or special lunches.
Ingredients
Scale
- 1 cup cooked white or brown rice (about 195g, use day-old for best texture)
- 4 oz (115g) cooked salmon fillet, flaked (wild-caught preferred)
- 1/2 ripe avocado, sliced or cubed
- 1 sheet roasted nori, cut into strips or torn
- 1 tbsp soy sauce or tamari (for gluten-free option)
- 1 tsp rice vinegar
- 1/2 tsp toasted sesame oil (optional)
- 1 tbsp mayonnaise (preferably Kewpie)
- 1 tsp sriracha or hot sauce (optional)
- 1/2 tsp furikake seasoning (optional)
- 1 green onion, thinly sliced
- Sesame seeds, to garnish
- Olive oil, salt, and pepper (for roasting salmon)
Instructions
- Cook the Rice: Prepare 1 cup of white or brown rice according to package instructions. If using leftover rice, microwave it for 1 minute with a splash of water and a damp paper towel to soften.
- Prepare the Salmon: Preheat oven to 400°F (200°C). Place a 4 oz salmon fillet on a baking sheet lined with parchment. Drizzle with olive oil, season with salt and pepper, and roast for 10-12 minutes until salmon flakes easily. Let cool slightly, then flake into bite-sized pieces.
- Slice the Avocado: Cut 1/2 ripe avocado in half, remove pit, and slice or cube.
- Cut the Nori: Stack 1 sheet roasted nori and cut into thin strips or tear into pieces.
- Make the Sauce: In a small bowl, mix 1 tbsp soy sauce or tamari, 1 tsp rice vinegar, and 1/2 tsp toasted sesame oil (if using). For spicy mayo, combine 1 tbsp mayonnaise with 1 tsp sriracha (optional).
- Assemble the Bowl: In a large serving bowl, add warm rice. Top with flaked salmon, sliced avocado, and nori strips. Drizzle with the soy sauce mixture and spicy mayo. Sprinkle furikake, green onion, and sesame seeds over everything.
- Toss & Serve: Gently mix the ingredients together with a fork or chopsticks. Taste and adjust seasoning as needed. Serve immediately.
Notes
Use day-old rice for best texture. Don’t overcook the salmon—pull it from the oven as soon as it flakes easily. Add avocado and nori just before serving to keep them fresh. For meal prep, store rice and salmon separately from avocado and nori. Adjust spicy mayo to your heat preference.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl (entire recip
- Calories: 410
- Sugar: 2
- Sodium: 700
- Fat: 15
- Saturated Fat: 2.5
- Carbohydrates: 41
- Fiber: 6
- Protein: 22
Keywords: salmon rice bowl, Emily Mariko, healthy lunch, easy recipe, avocado, nori, meal prep, gluten-free, quick lunch, viral recipe