Use leftover cooked salmon and rice with avocado, kewpie mayo, soy sauce, and hot sauce to pull together this delicious, nutritious, and super easy TikTok-inspired salmon rice bowl (salmon sushi bowl) in just minutes!
This recipe is great for using leftover cooked salmon and rice. If you don't have any, prepare those first following your favorite recipe. Then continue with the steps below (skipping the reheating).
Use two forks to shred the cooked salmon into flakes in a bowl/deep dish.
Add the rice over it and an ice cube on top. Cover that with parchment paper (or paper towel) and microwave on high for 2—2 ½ minutes.Water from the ice cube will become steam to help keep the rice moist when reheating it.
Discard any remaining ice, add all the sauces, and mix well to combine. Then top with diced avocado (or avocado slices) and drizzle over more sauces, if desired.
Enjoy it as is, serve with a small bowl of kimchi, and/or spoon the salmon avocado rice onto the nori sheets and eat like mini tacos. Enjoy!
Notes
If you're using leftover sushi rice and/or don't mind enjoying the leftover rice cold, then it tastes delicious chilled as well as warm!To store and reheat: If you made the salmon and rice fresh for this dish, then leftovers will store in an airtight container in the refrigerator for up to 3 days. Then you can reheat them once. However, if you're already using leftovers, the dish won't store or reheat well. So it is best to enjoy it immediately.Check the blog post for more tips and answers to top FAQs!