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Viral TikTok Salmon Rice Bowl Recipe
Have you seen the salmon bowl recipe on TikTok originally posted by Emily Mariko? With millions of views, it’s the latest and greatest recipe to take social media by storm.
We can’t deny it, as soon as we saw it we knew we had to try it out!
Our opinion: it is honestly so good! It’s also such an easy recipe that can be modified depending on your dietary restrictions.
We’re listing all of the ingredients and everything you need to make this viral recipe. Make sure you leave a comment and let us know how you liked it!
Salmon Rice Bowl Ingredients and Instructions
Ingredients (for 2 people):
- 2 fresh salmon fillets
- Jasmine rice (or substitute quinoa if you’re looking for a gluten free option)
- Sesame seeds
- Japanese mayo
- Soy sauce (sub coconut aminos for less sodium)
- Seaweed snacks (sea salt or sesame - wasabi flavor is good if you like the heat)
We put our own spin on this recipe and also tried out the following ingredients (spoiler: it turned out great!).
- Optional: shredded carrots, avocado, shredded cabbage
To get started we preheated our Breville toaster oven using the bake setting at 375.
While your oven is preheating, start preparing the rice per the instructions on the bag. We boiled our rice as opposed to buying a microwaveable bag.
On an oven safe pan, place a piece of aluminum foil that covers the surface. Spray it lightly with olive oil so that the salmon doesn’t stick. Once your oven is preheated, place the salmon in the oven and cook until it reaches 145 degrees.
At 375 in the Breville toaster oven it takes about 20 minutes or so. I should add that I season my salmon with onion powder, garlic powder, and garlic and parsley powder prior to baking.
While your salmon and rice are cooking you can begin prepping the other ingredients. Wash off your cucumber and cut to your desired size. I seasoned it with salt and pepper. If you are also preparing an avocado, shredded cabbage, and/or carrots now is the time to prep those items as well.
Once the rice is done you will add some to your bowl first. Then place the salmon on top. Then you’re going to mix it together so that the salmon breaks off into small pieces and is mixed in throughout the rice.
Once it’s mixed together you’re going to start adding in your sauces. There aren’t any specific measurements here as it’s really all about your personal taste. I do recommend going lighter on the soy sauce since it does add more sodium and you don’t want to make it overly salty. Plus you can always add more. Then you’re going to add some Japanese Mayo. I got ours from Wegmans, it’s the Kewpie brand. Again, this is something you have to eyeball. I go light on the mayo, personally. Then lastly, add sriracha. I go a little heavier here because I do like the spice, but it’s all personal preference. Stir it all together so that your rice and salmon are coated. Give it a taste and add more as desired.
You’re almost there! Now you’re going to place your cucumbers and other toppings onto the bowl and cover with sesame seeds. Lastly, place your seaweed snacks on top, and enjoy!
You can eat it all with a fork, or you can make little sushi bites using the seaweed snacks.