Can I use fresh salmon for the Salmon Rice Bowl with Avocado Recipe?

Absolutely! While leftovers are perfect for this dish, fresh cooked salmon works beautifully—just cook it simply with salt and pepper, then flake right into the rice mixture.

What can I substitute for tsuyu sauce?

If you don’t have tsuyu, soy sauce is a great substitute. You can also mix a little dashi powder with soy sauce to get closer to that authentic umami flavor.

Can I make this recipe vegan or vegetarian?

Since this recipe is salmon-based, you’d need to swap the salmon with something like grilled tofu or tempeh for a vegetarian option. Vegan mayo would replace kewpie mayo. While it won’t have the same flavor profile, it’ll still be tasty and satisfying.

How long do leftovers last in the fridge?

Stored properly in airtight containers, the salmon rice bowl ingredients last about 1-2 days. Avocado tends to brown quickly, so keep it separate and use lemon juice to slow oxidation.

Salmon Rice Bowl with Avocado | Quick & Flavorful Dish

Description

This Easy Leftover Salmon Rice Bowl is a quick, flavorful meal perfect for using up leftover cooked rice and salmon. Enhanced with savory tsuyu, creamy Kewpie mayo, spicy sriracha, and fresh avocado, it combines simple ingredients into a satisfying and nutritious bowl inspired by Emily Mariko's viral recipe.

Ingredients

Scale

Main Ingredients

1½ cup cooked rice leftover or freshly cooked
3 oz. cooked salmon leftover or freshly cooked

Seasonings and Toppings

3/4 teaspoon tsuyu (can substitute soy sauce)
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

Reheat 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 until heated through. Skip this step if using freshly cooked rice and salmon.
Remove ice and season. Remove any remaining ice from the bowl. Add 3/4 teaspoon tsuyu along with a drizzle of Kewpie mayo and sriracha sauce according to your taste.
Mash together. Use a fork to mash the salmon and rice with the sauces until well combined and creamy.
Garnish and serve. Top the mixture with sliced avocado and finely sliced green onions. Serve immediately with nori sheets if desired.

Notes

This recipe is inspired by Emily Mariko's viral salmon rice bowl.
If tsuyu is unavailable, soy sauce is a great substitute.
Adjust the amount of Kewpie mayo and sriracha for preferred creaminess and heat level.
Adding ice cubes while microwaving helps reheat the rice evenly without drying it out.
Serve with toasted nori for extra flavor and texture.

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