u003cstrongu003eCan I use fresh salmon instead of leftovers for this Salmon Rice Bowl with Avocado Recipe?u003c/strongu003e

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.

u003cstrongu003eWhat can I substitute for Kewpie mayo in the Salmon Rice Bowl with Avocado Recipe?u003c/strongu003e

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.

u003cstrongu003eIs it necessary to use tsuyu, or can I just use soy sauce?u003c/strongu003e

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.

u003cstrongu003eCan I make this Salmon Rice Bowl with Avocado Recipe vegan or vegetarian?u003c/strongu003e

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.

Salmon Rice Bowl with Avocado – Quick & Flavorful Dinner

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

Scale

Main Ingredients

1½ cup cooked rice leftover or freshly cooked
3 oz cooked salmon leftover or freshly cooked
3/4 teaspoon tsuyu (or soy sauce as substitute)
1 teaspoon Kewpie mayo (add to taste)
1 teaspoon sriracha sauce (add to taste)
1/2 avocado, sliced
1 teaspoon green onions, finely sliced
1-2 ice cubes

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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 3/4 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