TikTok Salmon Rice Bowl with Sriracha Mayo
Quick assembly bowl combining Tilda jasmine rice, flaked salmon, and creamy Kewpie mayo with sriracha heat. Topped with avocado, nori, sesame seeds, and furikake for umami layers. Ready in minutes using leftover salmon.
Ingredients
- 1 pouch Tilda Fragrant Jasmine Riceshort-grain white rice1:1none
similar cooking time
- 4 oz salmon, leftover, flaked
- soy sauce
- sriracha
- Kewpie mayonnaise, Japanese mayo or American mayonnaiseregular mayonnaise1:1none
American mayo works identically
- 1 avocado, sliced
- nori stripssesame crackersnullnone
adds crunch alternative
- sesame seeds, for garnish
- furikake, for garnishshichimi togarashinullnone
spice blend variation
- green onion, sliced, for garnish
Instructions
- 1
Heat rice according to package instructions
- 2
Flake leftover salmon with a fork and microwave for 1 minute
- 3
Layer rice on top of salmon
- 4
Drizzle with soy sauce, sriracha, and mayonnaise
- 5
Top with avocado slices, sesame seeds, and furikake, serve with nori strips
Tips
Use truly leftover salmon for best results; reheating prevents overcooking
Adjust soy sauce and sriracha to taste before serving
Good to Know
Best consumed immediately. Rice may firm as it cools.
Cook rice up to 1 day ahead; refrigerate. Flake and reheat salmon day-of.
In a bowl with nori strips on the side for wrapping.
Common Mistakes
Microwave salmon more than 1 minute to avoid drying it out
Add condiments before tasting to avoid over-salting
Substitutions
American mayo works identically
similar cooking time
spice blend variation
adds crunch alternative