Save It The first time I saw someone making salmon rice on my phone screen at midnight, I honestly thought it looked too simple to be good. But there I was, starving after a long shift, staring at a leftover salmon fillet and day-old rice in my fridge. I gave it a try, standing in my kitchen with one sock on, and somehow that bowl hit harder than most restaurant meals I have ever had. Now it is the kind of meal I make when I want something comforting but do not want to think too hard.
My roommate walked in while I was mixing the soy sauce and sesame oil into the rice, gave me this skeptical look, then immediately asked for a bowl. We sat on the couch eating straight from our respective bowls, not saying anything, just making those happy quiet noises people make when food just works. That was the moment I realized this recipe was not just about convenience, it was about that perfect ratio of salty, creamy, and savory that makes you want to keep eating forever.
Ingredients
- 1 cooked salmon fillet: Leftover salmon works perfectly here, or you can cook one fresh and let it cool slightly
- 2 cups cooked white rice: Day-old rice from the fridge is ideal because the grains have dried out just enough to separate beautifully
- 1 tablespoon soy sauce: This brings that deep salty umami base that ties everything together
- 1 teaspoon sesame oil: A little goes a long way, use toasted sesame oil for that nutty aroma
- 1 tablespoon Japanese mayonnaise: Kewpie or similar Japanese mayo has a richer, eggier flavor than regular mayonnaise
- 1 teaspoon Sriracha or chili sauce: Totally optional, but I love the gentle heat it cuts through the richness
- 1 avocado, sliced: Creamy avocado balances the salty, seasoned rice perfectly
- 1 sheet roasted seaweed: Cut nori into little squares you can use like edible spoons
- 1 teaspoon toasted sesame seeds: These add texture and a beautiful nutty finish
- 2 spring onions, thinly sliced: Fresh onion brightens up the whole bowl
- Pickled ginger, lemon or lime wedges: These are optional but I always keep them on hand for that extra acid punch
Instructions
- Prep the salmon base:
- Place your cooked salmon fillet in a microwave-safe bowl and use a fork to flake it into bite-sized pieces, removing any pin bones you find along the way
- Layer the rice:
- Pile the cooked rice right on top of the salmon, and if you are using leftover rice that has been sitting in the fridge, sprinkle a little water over it to help rehydrate as it warms
- Warm it through:
- Cover the bowl with a microwave-safe plate or plastic wrap and microwave on high for 1 to 2 minutes until everything is hot throughout
- Season the mixture:
- Drizzle the soy sauce and sesame oil over the hot rice and salmon, then mix thoroughly until every grain is coated and the salmon is evenly distributed
- Add the creamy elements:
- Drizzle the Japanese mayonnaise over the top in a zigzag pattern, then add Sriracha if you want some heat
- Load up the toppings:
- Arrange avocado slices, spring onions, toasted sesame seeds, and pickled ginger across the top so every bite gets something different
- Serve it right:
- Set out roasted seaweed sheets and lemon or lime wedges on the side, then use the seaweed to scoop up the rice mixture for each perfect bite
Save It This recipe became my go-to during finals week when I needed something substantial but did not have the brain space for actual cooking. I have made it for friends who were skeptical about the concept, and every single one of them asked for the recipe before they even finished their bowl. There is something about the combination of hot, seasoned rice and cool, creamy avocado that just works.
Make It Your Own
I love how flexible this bowl is once you have the basic formula down. Sometimes I add kimchi if I want something sour and fermented, or cucumber slices when I need something fresh and crisp.
Protein Swaps
While salmon is the classic choice, I have used leftover cooked cod, shredded rotisserie chicken, and even crispy tofu. Smoked salmon works beautifully here too, just skip the microwave step and mix it directly into the warm rice.
Meal Prep Magic
This might just be the ultimate meal prep recipe because each component holds up so well in the fridge. Cook a big batch of rice on Sunday, grill a few salmon fillets, and you are looking at the easiest weekday lunches imaginable.
- Store each component separately and assemble right before eating to keep textures perfect
- The seasoned rice base keeps for 3 days in the fridge and reheats beautifully
- Avocado browns quickly, so slice it fresh or toss the slices with a little lime juice to keep them green
Save It There is a reason this dish went viral beyond just the convenience, it hits those satisfaction centers that make food feel like comfort. Make it once and you will understand.
Recipe FAQs
- → Can I use brown rice instead of white?
Yes, substituting brown rice adds fiber and a nuttier flavor, complementing the salmon well.
- → What is the best way to warm leftover rice without drying it out?
Sprinkle a little water over the rice before microwaving to keep it moist and fluffy.
- → Are there alternatives to soy sauce for gluten-free diets?
Tamari is a great gluten-free substitute that maintains the savory depth of soy sauce.
- → What toppings can enhance the texture and flavor?
Avocado, toasted sesame seeds, spring onions, and pickled ginger add creaminess, crunch, and tang.
- → How can I add a spicy kick to the dish?
Incorporate Sriracha or your favorite chili sauce to introduce a gentle heat that balances the flavors.