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Salmon Rice Bowl

The viral salmon bowl, seared fresh instead of microwaved.

WORTH ITThe sauce carries it - make double and put it on everything.

tested 2026-07 Dropped the false 'crispy rice' claim (nothing crisped the rice), added a salmon pull temp, and credited Mariko's actual method.

Prep: 10 min Cook: 15 min Serves: 2 1×

Ingredients

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  • 2 salmon fillets (6oz each), skin-on
  • 2 cups cooked sushi rice, warm
  • 1/2 cup kimchi, chopped
  • 1 avocado, sliced
  • 2 sheets nori, cut into strips
  • 2 green onions, sliced
  • Sesame seeds
  • 1 Tbsp vegetable oil
  • Diamond Crystal kosher salt and black pepper
  • For the sauce
  • 3 Tbsp Kewpie mayo
  • 1 Tbsp soy sauce
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • 1/2 tsp sugar

Instructions

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  1. Mix all sauce ingredients in a small bowl. Set aside.
  2. Pat salmon dry with paper towels. Season skin side with salt. Season flesh side with salt and pepper.
  3. Heat oil in a non-stick skillet over medium-high heat. Place salmon skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling.
  4. Cook until skin is deeply crispy and releases easily. Flip and cook - pull at 125°F internal for medium (or 145°F if you want USDA-done).
  5. Divide rice between two bowls. Top with kimchi, avocado slices, and nori strips.
  6. Place salmon on top, skin-side up so it stays crunchy. Drizzle generously with sauce.
  7. Garnish with green onions and sesame seeds. Serve immediately.

Notes

  • The crispy skin is the point. Bone-dry salmon, hot pan, don't rush the skin side.
  • Kewpie mayo is richer than regular mayo (extra yolk, MSG) - Asian grocery or the international aisle.
  • Add a jammy egg (6½-min boil) for extra protein.
  • The original: Mariko flakes leftover salmon into rice, microwaves it with an ice cube on top for steam, then adds the same sauce. Works great with leftovers - this recipe is for when you're starting fresh.

When it goes wrong

  • Skin stuck to the pan → fish was wet or pan wasn't hot; dry hard, heat until the oil shimmers, and don't move it early.
  • Skin crisp then turned soggy → sat skin-side down in the bowl; always plate skin-up.
  • Sauce tastes flat → regular mayo missing the Kewpie richness; add a pinch of sugar and a drop of sesame oil.

Inspired by Emily Mariko / TikTok

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