Description
Born from a rainy night, a soft avocado, and a fridge that looked like a graveyard for leftovers, this salmon rice bowl became my obsession the second that spicy mayo hit warm rice. It’s everything: flaky salmon, creamy avocado, crisp cucumber, fluffy rice—all crowned with nori crunch and spicy drizzle. It’s easy, comforting, and full of the feel-good flavors you crave. Whether it’s a lazy lunch or solo dinner, this bowl’s ready to turn your day around in 10 minutes flat.
Ingredients
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1 cup warm cooked rice (white, brown, or quinoa)
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1 cooked salmon fillet (4–6 oz), flaked
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½ avocado, diced or mashed
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½ cucumber, ribboned or sliced
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1 sheet nori (crumbled or cut)
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1 tbsp mayo + 1 tsp sriracha (spicy mayo)
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Optional: sesame seeds, lemon juice, pickled ginger, chili crisp
Instructions
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Warm rice with a splash of water. Fluff and place in bowl.
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Top with flaked salmon. Warm briefly if cold.
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Add avocado & cucumber. Sprinkle lemon juice over avocado.
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Crumble nori over the top.
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Drizzle spicy mayo. Use a spoon or squeeze bottle for flair.
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Mix or layer as desired. Enjoy immediately!
Notes
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Dry cucumbers to prevent sogginess
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Use day-old rice for best texture
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Swap salmon with tofu, shrimp, or chickpeas
- Prep Time: 10 mins
Nutrition
- Calories: 520 kcal per serving
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g