Salmon Rice Bowl Recipe (Emily Mariko Viral Lunch) 🍣🥗
The Salmon Rice Bowl Recipe, inspired by Emily Mariko's viral lunch, combines perfectly cooked salmon with fluffy rice and fresh vegetables for a delightful meal. Topped with soy sauce and spicy mayo, this dish is both nutritious and visually appealing, making it a must-try for lunch enthusiasts.
Ingredients
- 2 cups cooked sushi rice cooled to room temperature
- 2 fillets skinless salmon about 6 ounces each
- 1 tablespoon soy sauce for drizzling
- 1/2 teaspoon toasted sesame oil for flavor
- 1 cup sliced cucumber for freshness
- 1 cup shredded carrots for crunch
- 2 tablespoons mayonnaise for spicy mayo
- 1 teaspoon sriracha for spicy mayo
- salt and pepper to taste
Instructions
- Start by seasoning the salmon fillets with salt and pepper on both sides. Preheat a skillet over medium heat and add a drizzle of olive oil. Cook the salmon for about 4-5 minutes on each side until cooked through and flaky.
- While the salmon is cooking, prepare the spicy mayo by mixing the mayonnaise with sriracha in a small bowl until well combined. Adjust the spice level according to your preference.
- Once the salmon is cooked, remove it from the skillet and let it rest for a few minutes. Flake the salmon into bite-sized pieces.
- In a serving bowl, layer the sushi rice at the bottom, followed by the flaked salmon, sliced cucumber, and shredded carrots. Drizzle with soy sauce and toasted sesame oil.
- Top the bowl with a generous swirl of spicy mayo and additional toppings like chopped green onions or sesame seeds if desired. Serve immediately and enjoy your vibrant salmon rice bowl!
Notes
Tip 1: Use day-old rice for better texture and flavor.
Tip 2: This bowl can be made ahead and stored in the fridge for up to two days.
Variation: Substitute salmon with cooked shrimp or tofu for a different protein option.
Tip 2: This bowl can be made ahead and stored in the fridge for up to two days.
Variation: Substitute salmon with cooked shrimp or tofu for a different protein option.