Description
Learn how to make a delicious Salmon Rice Bowl Emily Mariko Style with this easy recipe. Discover the perfect balance of flavors and textures in every bite!
Ingredients
- 1 cup cooked white rice (200 g)
- 1 salmon fillet, cooked and flaked (about 6 oz (170 g) or 170 g)
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon sesame oil (5 ml)
- 1/2 avocado, sliced
- 1/4 cup sliced green onions (25 g)
- 1/4 cup shredded carrots (30 g)
- 1 tablespoon sesame seeds (9 g)
- 1/2 cucumber, thinly sliced
- 1 sheet of nori, cut into strips
- 1 tablespoon mayonnaise (15 g)
- 1 teaspoon sriracha sauce (5 ml)
Instructions
- Place 1 cup of cooked white rice in a bowl.
- Top the rice with the cooked and flaked salmon fillet.
- Drizzle 1 tablespoon of soy sauce over the salmon and rice.
- Add 1 teaspoon of sesame oil to the bowl.
- Arrange 1/2 sliced avocado on top of the salmon.
- Sprinkle 1/4 cup of sliced green onions over the ingredients.
- Add 1/4 cup of shredded carrots to the bowl.
- Sprinkle 1 tablespoon of sesame seeds over everything.
- Arrange 1/2 cucumber, thinly sliced, around the bowl.
- Cut 1 sheet of nori into strips and place on top.
- In a small bowl, mix 1 tablespoon of mayonnaise with 1 teaspoon of sriracha sauce.
- Drizzle the mayonnaise and sriracha mixture over the bowl.
- Serve immediately and enjoy your Salmon Rice Bowl.
Notes
- Toast sesame seeds for added crunch before sprinkling on top.
- Add more sriracha to the mayo mix for a spicier kick.
- Get creative with toppings like pickled ginger or edamame to personalize your bowl.
