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Emily Mariko Salmon Bowl

Emily Mariko Salmon Bowl Recipe

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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
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.