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10-Minute Salmon and Rice Bowl

Quick and simple 10-Minute Salmon and Rice Bowl is an all-star meal that comes together easily! Use leftover rice and salmon (or canned salmon), avocado, tamari (or soy sauce), and a touch of sriracha and mayo for a magnificent lunch or dinner.

White bowl of salmon and rice mixed together with avocado and seaweed snacks on the side.

These salmon and rice bowls are designed to make meal time super simple while keeping it well-balanced and nutritious.

We’re getting a great dose of protein, healthy omega 3 fats, complex carbohydrates, and a whole lot of flavor!

The basic concept of this Salmon and Rice Bowl went viral on TikTok and as a true salmon lover I just knew I had to try them.

Let me just tell you, they are deserving of praise!

Not only do they come together in less than 10 minutes (provided you have leftover rice and salmon), but they leave you feeling energized.

Viral TikTok Salmon and Rice Bowl:

In the original version that went off the charts on TikTok, fluffy rice and leftover cooked salmon are heated in a microwave with an ice cube (it’s true) on top of the rice. 

Once heated, Japanese Kewpie mayo and sriracha are mixed in and the bowl is served with kimchi, creamy avocado, and roasted seaweed snacks.

The roasted seaweed snacks are used to create miniature wraps (or tiny tacos if you will), by stuffing the salmon and rice mixture and some avocado inside to create little nori rolls.

Hand holding dried seaweed snack with rice, salmon and avocado inside

How This Recipe is Different:

I’ve taken the liberty to make several changes based on how I eat and prepare food. 

For instance, I use brown rice instead of white, not because I have anything against white rice (I love it), but because I try to keep my carbohydrates complex whenever possible for slower burning fuel. 

I also completely omit the mayonnaise when I use leftover Atlantic salmon because I find it has enough fat to bring flavor to the meal.

When using leftover sockeye salmon or canned salmon, however, I do think the dish benefits from the added fat of the mayo. The way I see it, the amount can easily be adjusted based on your personal taste and your macronutrient needs.

Because I’m also obsessed with crunch and adding fresh veggies to every meal, I love these bowls with the Healthy Creamy Coleslaw I posted recently. 

Instead of soy sauce, I use coconut aminos which is soy-free and adds some natural sweetness to the dish. 

Lastly, I omit the ice cube. Emily Mariko, who was the first to share this viral recipe, uses an ice cube to steam the rice and salmon, giving it moisture without having the rice turn out mushy.

I didn’t find this step to be necessary in my own experience, though feel free to add the ice cube if you’re interested in trying the method!

Salmon and rice mixed together in a white bowl with avocado and coleslaw.

Let’s discuss the simple ingredients needed to make this healthy meal.

Ingredients for Salmon and Rice Bowl:

Brown Rice: The base of these salmon and rice bowls! I use sprouted brown rice because the whole grain is full of complex carbohydrates, which is a slower burning fuel than white rice. Plus, the sprouting process also unlocks the nutrients in brown rice, making them more available for absorption.

Use cauliflower rice for a low carb option.

If you prefer white rice, sushi rice or jasmine rice, feel free to make the switch. 

Coconut Aminos (or Tamari, Liquid Aminos, or Soy Sauce): Bringing umami flavor and a touch of sweetness to the meal, I use coconut aminos instead of the soy sauce used in the original recipe. If you aren’t soy-free, you can easily stick with soy sauce, tamari, or liquid aminos.

Cooked Salmon: You will need a leftover salmon fillet to make these bowls.

For one bowl, I recommend using 6 to 8 ounces of salmon to achieve adequate protein and fullness out of the meal.

Salmon contains a solid ratio of healthy fats (omega 3), which is important for cognitive function, hormonal balance, and healthy cholesterol levels. Plus, it’s delicious!

Truth be told, these bowls are so tasty that they are worth making a batch of salmon just so you can have plenty on hand to put the recipe on repeat.

That said, if you ever have leftover salmon on hand, I absolutely recommend keeping these bowls in mind! If you’re looking for delicious salmon recipes, make My Go-To Crispy Salmon, Baked Garlic Butter Salmon, Crispy Air Fryer Salmon or Grilled Salmon.

You can also use canned salmon for an incredibly easy approach to this meal!

Sriracha: Bringing a gentle kick (or a forceful kick if you prefer) to the otherwise mild dish, sriracha is an all-star ingredient at making sure these bowls cover every flavor base.

Mayonnaise (optional): If the salmon you’re using is leaner (contains less fat), use your desired amount of mayo to bring some flavor to the meal.

Depending on the type of salmon you use, you may not need much, if any. I find that when I use canned salmon, the dish really does need a boost of fat and I like using avocado oil mayo for that.

You can also mash up an avocado and mix it in if you aren’t into mayonnaise. Remember to use Japanese Kewpie mayonnaise for the authentic version, but any type of mayonnaise will work.

Avocado: Adding a lovely creamy element to the dish, fresh ripe avocado slices are so delicious with salmon and rice! I use half of an avocado per bowl, but you can adjust the amount of slices of avocado according to your preference. 

Roasted Seaweed Snack: If you’ve never tried seaweed snacks, I recommend them! They are light and airy with a salty crisp and seaweed is actually loaded with health benefits.

These little crisps are used to scoop salmon and rice so you can enjoy little sushi creations if you’d like. Most grocery stores carry seaweed snacks, so you won’t need to go to a different market to find them.

horizontal photo of salmon and rice bowl with roasted seaweed snacks and avocado and a drizzle of sriracha

Optional Additions:

The original viral video includes a side of kimchi, which I get that not everyone loves or has on hand regularly. If you love kimchi, add it! If you aren’t into it, skip it.

If you love cucumber salad, make my Asian Cucumber Salad to go with these bowls.

Do you have wasabi paste on hand? Feel free to mix a small amount (1 to 2 teaspoons) in with everything. 

Sprinkle the bowl with fresh chopped green onions or red onion and sesame seeds if desired.

Add up to one tablespoon of rice vinegar for some tang and a tiny drizzle of sesame oil for some nutty flavor if you like it.

Feel free to add in a side of roasted or sautéed veggies (or do as I did and add coleslaw) to get some veggies in.

Use store-bought or homemade teriyaki sauce for a saucier adventure.

Now that we’re experts on this sensational meal, let’s make it!

How to Make a Salmon and Rice Bowl:

Place the leftover salmon filet in a bowl (or on a plate) and use a fork to mash or shred it into smaller pieces (note: if using canned salmon, drain it, then transfer it to the bowl).

Transfer the leftover rice on top of the salmon, cover the bowl with a paper towel (or parchment paper), then heat in the microwave for 2 to 3 minutes, or until everything is hot.

As an alternative to microwaving, you can heat the salmon and rice in a skillet over medium heat or medium-high heat in a nonstick skillet for a few minutes until heated through. If need be, add a small amount of olive oil or water to the skillet so that the food doesn’t dry out.

I recommend heating the ingredients on the stove top if you love crispy salmon skin and crispy rice, as the delicious salmon rice bowl is made even better with some texture.

Stir in the coconut aminos, sriracha, and Japanese mayo (or your favorite mayo) until everything is combined. Taste for flavor and add sea salt and/or more coconut aminos if desired. 

Serve the bowls with fresh sliced avocado and roasted seaweed snacks. You can use the seaweed snacks as sushi papers to stuff the avocado and rice and salmon mixture inside to fashion up a mini sushi roll.

And that’s it! A quick and simple meal that is worthy of all the hype! Customize this bowl to your personal preference to make your own salmon rice bowls a household staple.

I promise once you make one bowl, you’ll want to put it on repeat!

An excellent use for leftover salmon fillets and rice, a fabulous meal prep idea, a simple recipe, and an all around delicious lunch or dinner.

Make it Into A Meal Prep Recipe:

This salmon rice bowl recipe makes just one bowl for a single serving.

To turn this delicious recipe into a meal prep recipe, simply make a big batch of rice and salmon and eat on it throughout the week. Base the amounts you make on how many meals you’re looking to cover. Be sure to use a rice cooker if you have one to minimize the prep.

Rice stays fresh in an airtight container in the refrigerator for up to one week and salmon stays fresh in an airtight container for up to 5 days.

Salmon and rice with avocado and coleslaw in a bowl.

Looking for more delicious quick and easy bowl recipes? Try out these healthy dinner recipes!

Quick and Easy Meal Prep Recipes:

Enjoy this inspired by TikTok salmon rice bowl sensation!

White bowl of salmon and rice mixed together with avocado and seaweed snacks on the side.

Salmon and Rice Bowl

Yield: 1 Bowl
Prep Time: 10 minutes
Total Time: 10 minutes

A 10-minute lunch or dinner recipe made with simple nutritious ingredients, this easy and delicious Salmon and Rice bowl is an otherworldly healthy meal!

Ingredients

  • ¾ cup cooked brown rice
  • 6 ounces leftover salmon or canned salmon
  • 1 to 2 Tbsp coconut aminos*, to taste
  • 1 to 2 tsp sriracha, to taste
  • 1 to 2 tsp mayonnaise**
  • Sea salt to taste
  • ½ ripe avocado, sliced
  • 1 (.35-oz.) package Roasted Seaweed Snack

Instructions

    1. Place the leftover salmon filet in a bowl (or on a plate) and use a fork to mash or shred it into smaller pieces (note: if using canned salmon, drain it, then transfer it to the bowl).

    2. Transfer the leftover rice on top of the salmon, cover the bowl with a paper towel (or parchment paper), then heat in the microwave for 2 to 3 minutes, or until everything is hot.

    3. As an alternative to microwaving, you can heat the salmon and rice in a skillet over medium heat or medium-high heat in a nonstick skillet for a few minutes until heated through. If need be, add a small amount of olive oil or water to the skillet so that the food doesn't dry out.

    4. I recommend heating the ingredients on the stove top if you love crispy salmon skin and crispy rice, as the delicious salmon rice bowl is made even better with some texture.

    5. Stir in the coconut aminos, sriracha, and Japanese mayo (or your favorite mayo) until everything is combined. Taste for flavor and add sea salt and/or more coconut aminos if desired. 

    horizontal photo of salmon and rice bowl with roasted seaweed snacks and avocado and a drizzle of sriracha

    6. Serve the bowls with fresh sliced avocado and roasted seaweed snacks. You can use the seaweed snacks as sushi papers to stuff the avocado and rice and salmon mixture inside to fashion up a mini sushi roll.

    Hand holding dried seaweed snack with rice, salmon and avocado inside

Notes

*Replace the coconut aminos with tamari, liquid aminos or soy sauce if you’d like.

*I find mayo isn’t necessary when using leftover cooked Atlantic salmon, because it has a great deal of fat in it. If you’re using sockeye salmon or canned salmon, you’ll likely want to add a little mayo to bring some rich creaminess to the meal.

Nutrition Information
Yield 1 Serving Size 1 Serving
Amount Per Serving Calories 679Total Fat 25gCarbohydrates 41gFiber 8gSugar 4gProtein 75g

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