Inspired by the viral TikTok recipe from Emily Mariko, this simple salmon rice bowl is full of flavor and delicious ingredients. With flaky baked salmon, a slightly-spicy sriracha mayo, soy sauce mixed with ginger and garlic, and fluffy cooked rice, this 15-minute meal is about to earn a regular spot in your menu rotation.
What Makes This Recipe So Good
- OK, be honest. Did you see “TikTok Recipe” in the title of this post and roll your eyes? If so, hear me out. This is one internet recipe that is actually worth the hype. Trust me – we’ve tried SEVERAL TikTok and Instagram recipes, but only a few have been blog-post-worthy. The original salmon rice bowl TikTok trend was started by Emily Mariko back in 2021 with a bowl of leftover salmon, rice, and an ice cube. Our take on the dish is cooked fresh, though you’re welcome to use leftovers for it if you’ve got some on hand!
- There’s a TON of flavor in what looks like (and honestly is) a super simple dish. Tender, flaky salmon seasoned with salt, fresh pepper, and avocado oil. Slightly-spicy sriracha mayo. A soy sauce that’s taken to the next level by ginger, garlic, rice vinegar, and red pepper flakes. Fresh avocado and refreshing cucumber. It’s sort of unreal how delicious this is.
- This is SUCH an easy recipe! Emily used leftovers for her salmon rice bowl, but even cooking the fillets fresh, you’ll be ready to eat in 10-15 minutes. I don’t know about you, but a tasty dish that I can be actively eating 10 minutes after I start making it? Say less.
- If you’re spice-shy, use less sriracha and red pepper flakes than the recipe calls for. You can always taste the mayo and add more sriracha if you decide you can handle it. A garnish of red pepper flakes right before serving not only adds a little kick for those who want it, it also gives the dish a pop of pretty colors.
- This is a great option for all you meal preppers out there. The salmon and rice can go in an airtight container together. Refrigerate until it’s time to eat, then reheat them in the microwave for a minute or so (with an ice cube a la Emily if you like!). After you’ve reheated the main components, add your sauces, cucumbers, avocado, kimchi, and nori sheets. Your salmon rice bowls can be refrigerated up to 3 days as long as you’re using airtight containers.
- Like steak, salmon can be served at different donenesses. The food safe internal temperature for salmon is 145°F, but you prefer yours medium-rare, you’ll want to stop cooking the fillets when they reach 120°F inside. If you’re new to cooking (or eating) salmon, aim for 130°-140°F internally. Salmon cooked to 145°F can be dry and tough.
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For the Salmon
For the Garlic-Ginger Soy Sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon grated ginger
- ½ teaspoon grated garlic or finely minced garlic
- 1 pinch crushed red pepper flakes more or less to taste
For the Bowls
- 2 cups cooked rice white or brown
- half of one English cucumber thinly sliced
- ¼ cup kimchi
- half of one avocado sliced
- nori sheets optional
- Baking sheet
- Aluminum Foil
- Paper towels
- 2 small bowls
- 2 whisks
- 2 Serving bowls
- Preheat oven to 400° Fahrenheit. Line baking sheet with aluminum foil.
- Place salmon fillets on baking sheet. Pat salmon completely dry with paper towels, then liberally season all sides of fillets with salt and pepper and drizzle avocado oil over tops of fillets.
- Place baking sheet in preheated oven. Bake salmon 8 to 10 minutes, or until salmon reaches 125° Fahrenheit internally.
- While fillets are baking, add mayonnaise and sriracha to small bowl. Whisk vigorously until ingredients are fully combined, then set bowl aside.
- Add soy sauce, rice vinegar, grated ginger, garlic, and red pepper flakes to second small bowl. Whisk vigorously until ingredients are fully incorporated. Set aside.
- When salmon fillets are cooked through, remove baking sheet from oven.
- Fill serving bowls with 1 cup cooked rice per bowl. Top rice with baked salmon fillet, then garnish with cucumber slices, kimchi, and avocado slices. Drizzle sriracha mayo and soy sauce mixture over salmon and rice. Serve rice bowls immediately with nori sheets if desired.
- In most versions of this recipe, the salmon is placed on the rice and then flaked immediately, before the rest of the ingredients are added to the bowl. That’s totally up to you – feel free to serve the fillets intact if you’d rather.
- Make it Whole30: Use cauliflower rice, not traditional white or brown rice. Replace the soy sauce with coconut aminos. Use a compliant sriracha (store-bought or homemade) and a compliant mayo (store-bought or homemade).
- Make it Keto: Use cauliflower rice instead of traditional white or brown rice, and use a sriracha that doesn’t contain sugar.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.