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+ servings

Salmon Rice Bowl

One of the most delicious ways to use up that leftover rice sitting in your fridge is by making a salmon rice bowl. More specifically, the one that went viral, and yes, it's worth the hype!
5 from 4 votes
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 1
Author: Lindsey Jenkins


  • 1 cooked salmon fillet, skin removed about 4 ounces
  • 1 cup leftover rice
  • 1 ice cube
  • 1 tablespoon soy sauce or tamari use coconut aminos for soy-free option
  • Japanese spicy mayo
  • ½ avocado, diced or sliced
  • kimchi or another crunchy vegetable
  • roasted nori sheets (optional)


  • Place your salmon fillet in the bottom of a bowl and use a fork to flake it.
  • Top your salmon with cold rice from the fridge and nestle one ice cube into the middle of it.
  • Cover the bowl with parchment paper and microwave for 1 minute and 30 seconds. Remove from the microwave and discard the remaining ice cube.
  • Mix in soy sauce or tamari and top with avocado, kimchi (or vegetables of choice), toasted nori (optional), and a generous drizzle of spicy mayo.


No salmon? - You can use just about any other protein here. I've also made it with scrambled eggs, and it was delicious!
No kimchi? - Kimchi is a bit of an acquired taste, so any crunchy vegetables would be great instead such as Persian or English cucumbers, carrots, or even quick-pickled vegetables.
Soy-free? - use coconut aminos instead of soy sauce/tamari.