Salmon rice bowl
Salmon rice bowl, from above
Non vegGlobal

Salmon rice bowl

Leftover salmon mashed into rice with soy, mayo and sriracha, scooped up with seaweed. A viral lunch.

10 minTime
33 gProtein each
mediumSpice
Leftovers, upgraded2 chapters · 1 min read

Make it your way

Grandma's wayViral leftover salmon rice bowl.
The original
696kcalsame
33 gproteinsame
7 gfibresame
10minutessame

Salmon rice bowl.

Per serving, worked out from the ingredient table.

Ingredients

1 servings
Salmon1 cooked fillet, flaked
Cooked rice1 cup, leftover
Soy sauce2 tsp
Mayonnaise2 tsp Japanese mayo
Red chilli sauce2 tsp sriracha
Nori sheetsroasted seaweed snack sheets
Avocado½, sliced
Napa cabbage kimchia few spoonfuls

Method

4 steps
  1. 1Flake the salmon over the rice and put an ice cube in the middle, then cover and microwave.
  2. 2Remove any ice remnant, add soy, mayo and sriracha.
  3. 3Mash everything together with a fork.
  4. 4Top with avocado and kimchi and scoop with seaweed sheets.
Serve it like this

Serve in a wide bowl with avocado fanned on top, kimchi on the side and a stack of seaweed sheets for scooping.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Salmon rice bowl: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Miso soup20 min
On the side Pa kimchi40 min
A little snack Chilli garlic edamame12 min
To drink Thai iced tea15 min
Something sweet Frozen yoghurt banana pops140 min
Sign up to send it to your cook