Salmon Rice Bowl with Avocado Recipe is one of those go-to dishes that feels as good as it tastes—comforting, fresh, and super quick to pull together. If you have leftover salmon and rice, you’re literally minutes away from a delicious bowl packed with creamy avocado and that perfect hint of kick from sriracha. Let me show you how I make it happen in my kitchen!
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Why You'll Love This Recipe
This Salmon Rice Bowl with Avocado Recipe has become such a staple in my weeknight lineup, mainly because it’s both comforting and light at the same time. Seriously, it feels indulgent but doesn’t weigh you down—perfect for when you want something nourishing without fuss.
- Speedy: You can make it in under 10 minutes, especially if you use leftovers. Total time: 6 minutes.
- Versatile Flavors: Between the creamy avocado, savory salmon, and that spicy mayo-sriracha drizzle, every bite hits the spot.
- Simple Ingredients: No need for fancy pantry items—just basics you probably already have on hand.
- Perfect for Leftovers: It’s genius at reinventing yesterday’s salmon and rice into a fresh, vibrant new meal.
Ingredients & Why They Work
The beauty of this Salmon Rice Bowl with Avocado Recipe lies in its simplicity and how the ingredients complement each other to create a flavor-packed meal. Each part brings its own magic, so I always recommend fresh, good-quality salmon and ripe avocado for the best experience.
- Cooked salmon: I prefer leftover salmon fillets from the night before, but freshly cooked works beautifully too. It adds a rich, buttery flavor and satisfying protein.
- Cooked rice: Day-old leftover rice is perfect—dry and separate, it heats well. But freshly steamed rice also makes a cozy base for this bowl.
- Tsuyu (or soy sauce): Tsuyu adds umami depth that’s a step above plain soy sauce, but if you can’t find it, regular soy sauce or tamari works just fine.
- Kewpie mayo: The secret to the creamy, slightly tangy kick. You’ll find it in most Asian markets, and it’s worth grabbing for many recipes, not just this one.
- Sriracha sauce: Adds just the right amount of spicy zest—but adjust to your heat preference.
- Avocado: Creamy, buttery, and cooling, the avocado balances the boldness perfectly. Make sure it’s ripe and soft but not mushy.
- Green onions: A simple garnish that brightens and freshens the bowl with a mild onion crunch.
- Ice cubes: This might sound odd, but they keep leftover rice moist and fluffy when microwaving—trust me, it’s a game-changer.
Make It Your Way
I love making this Salmon Rice Bowl with Avocado Recipe my own depending on what I have on hand or am craving. Sometimes I’ll swap the sriracha for a drizzle of teriyaki sauce to mellow out the spiciness, or add a sprinkle of toasted sesame seeds for extra nuttiness. It’s all about tuning it to your taste buds.
- Variation: When I’m in the mood for crunch, I toss in some sliced cucumbers or radishes for contrast—fresh veggies add a nice texture boost.
- Dietary Mods: If you want to keep it lighter, swap the mayo for Greek yogurt or omit it altogether for a cleaner flavor.
- Extra Protein: A soft-boiled egg on top can really turn this into a heartier meal without overshadowing the salmon.
Step-by-Step: How I Make Salmon Rice Bowl with Avocado Recipe
Step 1: Prep Leftover Rice and Salmon the Right Way
If you’re using leftovers, here’s a little trick I swear by: place your cooked rice and salmon in a microwave-safe bowl, add one or two ice cubes on top, then cover loosely with parchment paper. Microwave for about 1 to 1½ minutes. The ice melts into steam, gently reheating the rice and salmon without drying them out. If you’re using freshly cooked ingredients, you can skip this step.
Step 2: Mix in the Flavor Boosters
Once warm, discard any remaining ice cubes. Then add the tsuyu—this is the umami magic maker. Next, drizzle in some Kewpie mayo and sriracha according to how creamy or spicy you like it. I usually start light because you can always add more later.
Step 3: Mash It All Together
Grab a fork and mash everything together until you get a cohesive texture. Don’t worry about making it perfect—some chunks in the salmon add lovely texture. This blending step brings all the flavors into harmony.
Step 4: Top with Avocado and Garnish
Finally, slice your avocado and arrange it neatly on top of the bowl along with finely chopped green onions. If you have some nori sheets or furikake, sprinkle those on as a last flourish for that authentic Japanese vibe.
Top Tip
After making this Salmon Rice Bowl with Avocado Recipe dozens of times, I’ve picked up a few tips that make it foolproof and super tasty.
- Ice Cube Method: Always add ice when reheating rice leftovers—it prevents that dry, crusty texture.
- Balancing Heat: Start with a small amount of sriracha and taste as you go to avoid overpowering the creaminess of the avocado.
- Fresh Avocado: Use ripe but firm avocado so it holds shape and doesn’t turn mushy in the bowl.
- Layer Flavors: Adding the tsuyu first helps the seasoning spread evenly through the rice.
How to Serve Salmon Rice Bowl with Avocado Recipe
Garnishes
I love topping my bowl with extra nori strips or furikake seasoning to add a touch of umami and crunch. Sometimes I squeeze a little fresh lime juice over the avocado—just a splash brightens everything up beautifully.
Side Dishes
Pair this bowl with a simple cucumber salad or steamed edamame for a well-rounded meal. I sometimes whip up a quick miso soup on the side—it’s an easy way to add warmth and extra depth.
Creative Ways to Present
When I’m entertaining or want to dress up this simple recipe, I serve it in individual bamboo bowls or sushi-style wooden trays. Adding thinly sliced radishes, microgreens, or edible flowers on top makes the presentation pop and feels extra special.
Make Ahead and Storage
Storing Leftovers
Leftover salmon and rice can be stored separately in airtight containers in the fridge for up to 3 days. I find this helps keep the textures fresher when you’re ready to make the bowl again.
Freezing
I don’t usually freeze this recipe because salmon texture changes after thawing, but you can freeze cooked rice and salmon separately if needed. Just thaw overnight in the fridge before reheating and follow the ice cube method.
Reheating
Reheat rice and salmon gently with an ice cube in the microwave to retain moisture. Avoid overheating—just enough warmth to bring everything together without drying out the fish.
Frequently Asked Questions:
Absolutely! Freshly cooked salmon works just as well. Just cook it through, flake or chop it into pieces, and add to your rice. The dish comes together quickly, making it perfect for either leftover or fresh salmon.
If you don’t have Kewpie mayo, regular mayonnaise will do. Greek yogurt can also work if you want a lighter option, though the flavor will be less rich and creamy. You could even try mixing mayo with a little mustard or rice vinegar to mimic Kewpie’s tang.
Tsuyu is preferred because it’s richer and adds a nice depth of flavor, but you can absolutely use soy sauce instead. If you want to add a little extra umami, try mixing soy sauce with a splash of mirin or dashi stock powder.
This recipe relies on salmon, so it’s not vegan or vegetarian as is. However, you can swap cooked salmon for grilled tofu or tempeh to create a vegetarian-friendly version. Use vegan mayo and soy-based sauces to keep it plant-based.
Final Thoughts
This Salmon Rice Bowl with Avocado Recipe holds a special place in my kitchen because it's so quick to whip up yet feels like a little celebration of flavors every time. It’s my answer when I want a meal that’s satisfying, flavorful, and beautifully simple. Give it a try—you’ll soon find yourself reaching for leftover salmon just so you can make this bowl again and again.
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Salmon Rice Bowl with Avocado Recipe
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 1 serving
- Category: Main Course
- Method: Microwaving is used but since that is not an option, the primary cooking method is Stovetop (for freshly cooked rice and salmon) or remains as reheating. Given instructions focus on microwaving for reheating leftovers, and no other cooking, the closest valid method is Stovetop.
- Cuisine: Japanese
- Diet: Gluten Free
Description
An easy and delicious leftover salmon rice bowl recipe that combines cooked rice and salmon with flavorful tsuyu, creamy Kewpie mayo, spicy sriracha, avocado, and green onions. A quick and satisfying meal perfect for using up leftovers or making fresh.
Ingredients
Main Ingredients
- 1½ cup cooked rice leftover or freshly cooked
- 3 oz cooked salmon leftover or freshly cooked
- ¾ teaspoon tsuyu (or soy sauce as substitute)
- 1 teaspoon Kewpie mayo (add to taste)
- 1 teaspoon sriracha sauce (add to taste)
- ½ avocado, sliced
- 1 teaspoon green onions, finely sliced
- 1-2 ice cubes
Instructions
- Warm the leftovers: If using leftover rice and salmon, combine them in a microwave-safe bowl and add 1-2 ice cubes. Cover with parchment paper and microwave for 1 to 1½ minutes to reheat while keeping moisture. Skip this step if using freshly cooked rice and salmon.
- Remove ice: Take out any remaining ice cubes from the bowl to prevent dilution.
- Add seasonings: Drizzle ¾ teaspoon tsuyu, 1 teaspoon Kewpie mayo, and 1 teaspoon sriracha sauce over the warm rice and salmon.
- Mix well: Use a fork to mash and mix all ingredients together thoroughly, combining flavors and breaking up the salmon.
- Garnish and serve: Top the bowl with sliced avocado and finely sliced green onions then serve with nori on the side if desired.
Notes
- This recipe was inspired by Emily Mariko's viral salmon rice bowl.
- Tsuyu can be substituted with soy sauce for a similar flavor.
- Adjust the amount of Kewpie mayo and sriracha to your heat and creaminess preference.
- Adding ice to leftover rice helps to rehydrate it when microwaving and improves texture.
- Use freshly cooked salmon and rice if no leftovers are available for best taste.
- Serve with toasted nori sheets for added crunch and umami.
Nutrition
- Serving Size: 1 bowl
- Calories: 781 kcal
- Sugar: 1 g
- Sodium: 418 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 109 g
- Fiber: 8 g
- Protein: 29 g
- Cholesterol: 49 mg
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