So… you’ve seen it. That viral TikTok video where someone smashes leftover salmon, adds a mountain of rice, drizzles sauces like a culinary Picasso, and suddenly they’ve got a sushi bowl fit for royalty?
Yeah, this is that recipe. And yes, it’s actually as easy and delicious as it looks—even if you don’t own chopsticks or know the difference between tamari and soy sauce.
This Salmon Rice Bowl with sushi vibes is basically the “I want takeout but I also want to be a responsible adult” meal. It’s fast, packed with flavor, low-stress, and gives strong “I eat well and hydrate” energy.
Why This Recipe is Awesome
- Zero cooking skills required. Unless “microwaving rice” counts.
- Sushi vibes without the sushi price. And no need to roll anything. Bless.
- Leftover-friendly. Got some sad salmon from last night? It’s about to glow up.
- Customizable AF. You can tweak it a hundred ways and still win.
- TikTok made us do it. And for once, TikTok was totally right.
Ingredients You’ll Need
Don’t panic. This list looks long, but it’s basically just pantry stuff + salmon.
- 1 cooked salmon fillet – Leftover, baked, grilled, air-fried—whatever. Skin off.
- 1 cup cooked rice – White, brown, jasmine, cauliflower rice if you’re that person.
- 1–2 tsp soy sauce or tamari – Saltiness = essential.
- 1–2 tsp sriracha – Optional, unless you like life with a kick.
- 1–2 tbsp Japanese mayo (Kewpie) – Or regular mayo if you’re in a pinch.
- 1/2 avocado, sliced – Adds that creamy sushi roll feel.
- 1 sheet roasted seaweed (nori), cut into small pieces – Or use snack-sized seaweed sheets.
- Sesame seeds – For crunch and pretending you’re a chef.
- Pickled ginger (optional) – Sushi shop vibes.
- Green onions, chopped – Adds crunch and color.
- Wasabi, cucumber, or kimchi (optional) – Get fancy if you’re feeling it.
Step-by-Step Instructions
Here’s how to turn random ingredients into internet-worthy deliciousness:
- Flake the salmon. Use a fork to smash it into bite-sized pieces in a bowl. It should look like you “effortlessly destroyed it”—which is kind of the goal.
- Warm it up. Add the rice on top of the salmon in the bowl. Pop it in the microwave for about 1 minute, or until warm and steamy.
- Drizzle the sauces. Add soy sauce, a little sriracha (if you’re spicy like that), and a generous squirt of mayo. Don’t overthink it—just vibe.
- Mix it all up. Forks out, stir that magic together until it’s all coated and creamy.
- Top like a boss. Add sliced avocado, seaweed, green onions, sesame seeds, and anything else your soul desires.
- Scoop and snack. Use seaweed pieces to scoop it up like little sushi tacos. Or just eat it straight from the bowl. Zero judgment.
Common Mistakes to Avoid
Look, it’s hard to mess this up. But here’s how to not get roasted in the comments:
- Using raw salmon. Unless you’re a sushi-grade expert, stick with cooked. Food poisoning is not the vibe.
- Forgetting to season. Plain rice + plain salmon = sadness. Sauces are everything.
- Overdoing the sriracha. This isn’t a fire challenge. Taste as you go.
- Skipping the seaweed. It’s what gives this dish its sushi flair. Use it.
- Using cold rice. You want warm rice for that cozy, creamy texture. Cold rice = meh.
Alternatives & Substitutions
You can’t break this recipe, only remix it.
- No Kewpie mayo? Regular mayo + a splash of rice vinegar and a pinch of sugar = close enough.
- Vegan version? Use baked tofu instead of salmon and vegan mayo.
- Low-carb swap? Cauliflower rice works surprisingly well here.
- No avocado? Try cucumber or edamame. Still fresh, still good.
- Out of seaweed? Crushed up seaweed snacks or even furikake seasoning can bring the flavor.
FAQ (Frequently Asked Questions)
Do I have to use leftover salmon?
Nope. You can cook some fresh real quick in a pan or air fryer. Just keep it simple—salt, pepper, olive oil. Done.
Is Kewpie mayo really that different?
Honestly? Kinda, yeah. It’s richer, a little tangier, and makes things feel more sushi-adjacent. But regular mayo won’t ruin your bowl.
Can I make this ahead of time?
You can prep the components, but it’s best fresh and warm. Store leftovers separately if you’re planning ahead.
Does it work with canned salmon?
Yes! Just drain it well and flake it up. It’s the budget-friendly MVP of this recipe.
How do I eat it with seaweed?
Just grab a piece of roasted seaweed and scoop up a bite like a mini taco. It’s hands-on and totally satisfying.
Do I need chopsticks to be authentic?
Only if you want to look cool. Otherwise, a fork gets the job done. Or your hands. We’re not judging.
Final Thoughts
This TikTok salmon rice bowl is the kind of recipe that feels like a hack, tastes like a treat, and might just become your new go-to lunch. Whether you’re cleaning out the fridge or avoiding DoorDash again, this bowl delivers big sushi energy without the work (or the price tag).
So grab a bowl, get saucy, and make your microwave proud. Your taste buds (and your bank account) will thank you. 🍣
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