Making Emily Mariko's VIRAL TikTok Salmon Bowl EVEN BETTER!

Ingredients

• 2 pieces Salmon Fillet (about 6‑oz each, skin removed)
• 1 cup Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 0.25 cup Rice Vinegar (unseasoned)
• 1 tablespoon Granulated Sugar
• 0.5 teaspoon Salt
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Sriracha (adjust to heat preference)
• 2 tablespoons Teriyaki Dressing (good quality, store‑bought or homemade)
• 1 whole Avocado (ripe, diced into ½‑inch cubes)
• 0.5 large Cucumber (peeled, cut into thin matchsticks)
• 2 tablespoons Pickled Red Onion (quick‑pickled with rice vinegar)
• 1 sheet Nori Seaweed (cut into thin strips)
• 1 teaspoon Furikake Seasoning (Japanese rice topping (seaweed + sesame))
• 1 teaspoon Toasted Sesame Seeds
• 0.25 teaspoon Red Chili Flakes (optional for heat)
• 2 stalks Green Onion (thinly sliced)
• 1 teaspoon Olive Oil (for brushing parchment)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 device Bluetooth Meat Thermometer (set to 140°F for salmon)

Instructions

1. Rinse and Cook Sushi Rice

   Place 1 cup sushi rice in a fine‑mesh sieve and rinse under cold water until the water runs clear. Transfer to the rice cooker, add 1¼ cups water, and start the cooking cycle.

   Time: PT5M

2. Season the Cooked Rice

   When the rice is done, gently fluff with a rice paddle. In a small bowl whisk together ¼ cup rice vinegar, 1 tbsp sugar, and ½ tsp salt until dissolved. Drizzle the mixture over the hot rice, fold gently until the rice is glossy and slightly sticky.

   Time: PT3M

3. Prepare the Salmon

   Pat the salmon fillets dry, brush lightly with olive oil, then season both sides with salt and freshly ground black pepper. Place each fillet on a parchment‑lined baking sheet.

   Time: PT5M

4. Bake the Salmon

   Insert the Bluetooth thermometer into the thickest part of each fillet. Pre‑heat the oven to 400°F, then bake the salmon for about 10‑12 minutes, or until the internal temperature reaches 140°F.

   Time: PT12M

   Temperature: 400°F

5. Make Quick Pickled Cucumber

   Slice the cucumber into matchsticks. Toss with 1 tbsp rice vinegar, a pinch of salt, and ¼ tsp red chili flakes. Let sit for 5 minutes.

   Time: PT5M

6. Prepare Avocado and Garnishes

   Dice the avocado into ½‑inch cubes. Slice green onions thinly. Cut nori sheet into thin strips. Set furikake, toasted sesame seeds, and pickled red onion aside.

   Time: PT4M

7. Glaze the Salmon (Optional Upgrade)

   If desired, brush the baked salmon with 2 tbsp teriyaki dressing and return to the oven for an additional 2 minutes to caramelize.

   Time: PT2M

   Temperature: 400°F

8. Assemble the Bowl

   Divide the seasoned rice between two bowls. Top each with a salmon fillet, avocado cubes, pickled cucumber, pickled red onion, nori strips, and a sprinkle of furikake, sesame seeds, and green onion. Drizzle each bowl with soy sauce, sriracha, and a dollop of mayo mixed with sriracha if desired.

   Time: PT5M

9. Final Touch & Serve

   Give the bowl a gentle toss to combine flavors, then serve immediately with chopsticks or a fork.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

68g

Fat

22g

Fiber

5g