The viral salmon rice bowl is the 10-minute lunch that turned leftover salmon and rice into a social media classic. Flaked salmon gets mixed with warm rice, soy sauce, and a creamy sriracha mayo, then topped with avocado and scooped up with crispy seaweed snacks.
This easy salmon rice bowl keeps trending because it is healthy, filling, and uses leftovers you may already have. It tastes like a deconstructed spicy salmon roll, comes together in minutes, and is endlessly customizable with your favorite toppings.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 1 bowl
Category: Lunch, Dinner
Why You’ll Love This Easy Salmon Rice Bowl
- Ready in about 10 minutes with leftover salmon and rice
- Tastes like a spicy salmon roll without the rolling
- Packed with protein and healthy fats
- Great for lunch, dinner, or meal prep
- Easy to customize with your favorite toppings
Ingredients You’ll Need for a Salmon Rice Bowl
- 1 cooked salmon fillet (about 5 oz), skin removed
- 1 cup cooked white or sushi rice, cold or leftover
- 1 tablespoon soy sauce, plus more to taste
- 1 tablespoon Japanese mayonnaise (Kewpie)
- 1 to 2 teaspoons sriracha, to taste
- 1/2 avocado, sliced
- 1/4 cup shredded or sliced cucumber
- 1 teaspoon furikake or toasted sesame seeds
- Roasted seaweed snack sheets, for scooping
- Kimchi, for serving (optional)
How to Make a Viral Salmon Rice Bowl
- Place the cold cooked rice in a microwave-safe bowl.
- Flake the salmon over the rice with a fork, mixing it in as you go.
- Add the soy sauce and stir until the salmon and rice are evenly combined.
- Cover the bowl with a damp paper towel and microwave for 60 to 90 seconds, until warmed through.
- Stir in half of the Kewpie mayo and sriracha, then taste and add more if needed.
- Shape the mixture into a mound in the bowl and top with sliced avocado and cucumber.
- Drizzle with the remaining mayo and sriracha, and sprinkle with furikake.
- Serve warm with seaweed sheets, scooping up bites, and a side of kimchi if you like.
Tips for the Best Salmon Rice Bowl
- Use cold, day-old rice, which has a better texture than freshly cooked rice.
- Cover the bowl with a damp paper towel when microwaving so the rice steams and stays soft.
- Use Kewpie mayo if possible; it is richer and tangier than regular mayonnaise.
- Start with less sriracha and add more to taste.
Variations to Try
- Use canned or smoked salmon when you do not have leftover fillets
- Swap rice for quinoa or cauliflower rice for a lighter bowl
- Add edamame and pickled ginger for extra texture
- Top with a fried egg for even more protein
How to Store It
This bowl is best eaten right away, but leftover cooked salmon and rice can be refrigerated separately for up to 3 days. Assemble the bowl fresh each time.
Do not freeze the assembled bowl, as the mayo and avocado change texture once thawed.
Frequently Asked Questions
What is the viral salmon rice bowl?
It is a bowl of flaked cooked salmon mixed with rice, soy sauce, and spicy mayo, topped with avocado and eaten with seaweed snacks.
Can I use canned salmon for a salmon rice bowl?
Yes. Drain canned salmon well and flake it into the rice for an easy pantry version.
Do I have to use sushi rice?
No. Any cooked white rice works, though short-grain sushi rice gives the stickiest, most satisfying texture.
How do I make a salmon rice bowl less spicy?
Skip the sriracha or use less, and add a little extra mayo and a squeeze of lime for balance.
Viral Salmon Rice Bowl
Ingredients
Equipment
Method
- Place the cold rice in a microwave-safe bowl.
- Flake the salmon over the rice and mix it in.
- Stir in the soy sauce.
- Cover with a damp paper towel and microwave 60-90 seconds.
- Tip: The damp towel steams the rice so it stays soft.
- Stir in half of the mayo and sriracha.
- Top with avocado and cucumber, drizzle with the remaining mayo and sriracha, and sprinkle with furikake.
- Serve with seaweed sheets for scooping.
Notes
Assemble fresh each time; do not freeze the finished bowl.