Emily Mariko Salmon Bowl (Viral Leftover Salmon Rice Bowl)

Leftover salmon and cold rice become something craveable in under 10 minutes, no actual cooking needed. It is the internet-famous bowl that revived Tuesday lunch, and once you try the ice cube trick you will wonder why you ever reheated rice any other way.

The combination hits all the right notes: creamy, savory, spicy, and just a little crisp from nori and furikake.

What Makes This Salmon Bowl So Genius

That ice cube is not a gimmick. It melts in the microwave and gently steams the rice back to just-steamed tenderness while warming the salmon without drying it out.

The sauce is three ingredients you likely have in the door of your fridge, and it pulls the whole bowl together. A little kewpie mayo, a little sriracha, a dash of soy sauce. It tastes like a spicy salmon roll without the rolling.

Everything gets layered in one bowl and eaten straight away, so cleanup is minimal and the textures stay distinct: creamy avocado, flaky fish, sticky grains of rice.

Ingredients

• 1 cup day-old cooked short-grain rice: jasmine or medium grain works too, as long as it is cold
• 3 oz cooked salmon, any variety: leftover baked, pan-seared, or even canned works in a pinch
• 1 large ice cube: the steam engine for the rice
• 1/4 avocado, sliced: ripe but still firm enough to hold its shape
• 1 tbsp kewpie mayonnaise: the Japanese mayo that makes the sauce taste full and rounded
• 1 tsp sriracha: more or less to your heat preference
• 1/2 tsp soy sauce: just enough to season
• 1 tsp furikake: the rice seasoning blend adds crunch and nori flavor
• 1 sheet nori: torn or cut into strips, for scooping

Variations / Substitutions

• Protein: Canned tuna, shredded rotisserie chicken, or even a soft-boiled egg can stand in for the salmon.
• Spice: If sriracha is too mild, try gochujang or a dab of chili crisp. Cut the heat entirely for a mellow bowl that lets the mayo shine.
• Dairy-free: Replace the kewpie with a vegan mayo; the sauce will still be creamy.
• No avocado: Skip it and add quick-pickled cucumbers or extra furikake for crunch.
• Nori-free: If you do not have sheets, use a handful of crushed seaweed snacks and call it a day.

Canned Salmon Salad is a fresh salad to serve alongside this bowl.

How to Make an Emily Mariko Salmon Bowl

Step 1: Assemble the Bowl Base

Pile the 1 cup of cold rice into a microwave-safe bowl. Break the 3 oz of salmon into big flakes right over the rice, then nestle the ice cube on top of the fish. The ice will melt slowly and turn into steam, so do not skip it.

Step 2: Steam in the Microwave

Cover the bowl with a piece of parchment or a microwave-safe plate (avoid plastic wrap here). Microwave on high for 2 to 3 minutes, until the ice cube is gone and the rice is hot all the way through. You will see a little wisp of steam when you lift the cover, and the salmon will feel warm to the touch.

Step 3: Mix the Sauce

While the bowl heats, stir together the 1 tbsp kewpie mayo, 1 tsp sriracha, and 1/2 tsp soy sauce. Taste it: you want a balance of creamy, tangy, and salty with a slow-building heat. Adjust the sriracha if needed.

Step 4: Finish with Avocado and Drizzle

Slide the sliced avocado onto the warm rice, drizzle the sauce over everything, and scatter the 1 tsp furikake on top. Tuck the nori strips right into the side of the bowl so they stay crisp until you use them to scoop. Eat it while it is still steaming.

Tips for the Ice Cube Steaming Method

• Use exactly one large ice cube, about 2 tablespoons of water frozen. Too much water will make the rice mushy, and too little will not generate enough steam.
• Cold rice straight from the fridge needs the full 3 minutes in a 100W microwave. If your rice is at room temperature, start checking around the 2-minute mark.
• Flake the salmon in big chunks rather than shredding it. They hold their texture better after reheating.
• The sauce tastes better after a minute of sitting, so mix it first thing and let it hang out while the microwave runs.

Microwave times will vary slightly depending on your appliance. Here is a starting guide:

Storing Leftover Components

This bowl is at its best eaten right away, but you can keep all the pieces separate and build another one later. Refrigerate leftover rice and flaked salmon in separate airtight containers for up to 3 days. The sauce can hang out in a small jar in the fridge for a week. When you are ready, assemble a fresh bowl with a new ice cube and microwave just until hot.

What to Serve with an Emily Mariko Salmon Bowl

It is a compact meal on its own, but a small bowl of miso soup alongside makes it feel like a full Japanese diner lunch. Sliced cucumbers dressed with rice vinegar and a pinch of sugar offer a crisp, cooling contrast. If you want something green, a few handfuls of baby spinach wilted into the hot rice after microwaving work surprisingly well.

Frequently Asked Questions

Can I use fresh salmon instead of leftover?

Yes, but you need to cook it first. Pan-sear or bake a small fillet and let it cool slightly before flaking. The ice cube trick still works with warm freshly cooked salmon, though the rice may need less microwave time.

What if I do not have kewpie mayo?

Regular mayonnaise works fine. You will miss a little of the rich, slightly tangy depth, but the overall bowl still tastes great. Add an extra drop of soy sauce to round out the flavor.

Can I skip the ice cube?

You can, but the rice will not steam back to that soft, just-cooked texture. Instead, sprinkle a tablespoon of water over the rice before covering, or cover with a damp paper towel to mimic the effect.

Is this recipe gluten-free?

Swap the soy sauce for tamari and check that your furikake does not contain wheat, and the bowl becomes gluten-free. Kewpie mayo is typically gluten-free as well.

Emily Mariko Salmon Bowl Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Servings: 1 servings

Calories: 580

Ingredients Method Notes

Ingredients

  

• 1 cup day-old cooked short-grain rice
• 3 oz cooked salmon
• 1 large ice cube
• 1/4 avocado, sliced
• 1 tbsp kewpie mayonnaise
• 1 tsp sriracha
• 1/2 tsp soy sauce
• 1 tsp furikake
• 1 sheet nori, torn into strips

Method

 

1. Add the cold rice to a microwave-safe bowl. Flake the salmon over the top and place the ice cube on the salmon.
2. Cover with parchment or a microwave-safe plate and microwave on high for 2 to 3 minutes, until the ice melts and the rice is hot.
3. Stir together the kewpie mayo, sriracha, and soy sauce.
4. Remove the bowl from the microwave, arrange the avocado on top, drizzle with the sauce, sprinkle with furikake, and tuck the nori strips into the side of the bowl.

Notes

If you are using freshly cooked salmon that is still warm, start with 2 minutes in the microwave and check the rice temperature. The bowl is best eaten immediately while the nori is crisp and the rice is steaming.