Emily Mariko Cooked Salmon Bowl

Ingredients

• 2 fillets Cooked Tazzy Salmon (Tassal ready‑to‑eat cooked salmon, thawed if frozen)
• 2 cups Short‑grain rice (Rinsed until water runs clear; sushi or jasmine rice works well)
• 2 tablespoons Soy sauce (Low‑sodium preferred)
• 2 tablespoons Mayonnaise (Regular or light; can use vegan mayo)
• 1 teaspoon Sesame oil (To add nutty aroma; optional)
• 1/2 Avocado (Sliced; adds creaminess)
• 1/4 Cucumber (Thinly sliced; optional for crunch)
• 2 Egg (Fried sunny‑side‑up; optional but traditional)
• 1 teaspoon Sesame seeds (To garnish)
• 1 tablespoon Nori strips (Dried seaweed, torn into thin strips; optional)

Instructions

1. Cook the Rice

   Rinse the short‑grain rice under cold water until the water runs clear. Add 2 cups rice and 2 ½ cups water to a rice cooker (or saucepan). Cook until fluffy, about 15 minutes.

   Time: PT15M

2. Prepare the Soy‑Mayo Dressing

   In a small mixing bowl, combine 2 Tbsp soy sauce, 2 Tbsp mayonnaise, and 1 tsp sesame oil. Stir until smooth.

   Time: PT2M

3. Warm the Cooked Salmon

   Place the two Tassal Cooked Tazzy Salmon fillets on a microwave‑safe plate, cover loosely with a damp paper towel, and microwave on high for 45 seconds to warm through.

   Time: PT1M

4. Fry the Eggs (Optional)

   Heat a non‑stick frying pan over medium heat, add a tiny drizzle of oil, and crack the two eggs in. Cook sunny‑side‑up for about 2‑3 minutes until whites set but yolk remains runny.

   Time: PT3M

   Temperature: Medium heat

5. Slice Fresh Toppings

   Using a cutting board and chef’s knife, slice the avocado into wedges and the cucumber into thin half‑moons.

   Time: PT2M

6. Assemble the Bowls

   Divide the warm rice between two deep bowls. Top each with a warmed salmon fillet, a fried egg, avocado wedges, cucumber slices, and a drizzle of the soy‑mayo dressing. Sprinkle sesame seeds and nori strips over the top.

   Time: PT5M

7. Serve

   Serve immediately while the rice is warm and the egg yolk is still runny for a luscious sauce.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cooked Tazzy Salmon: canned salmon, pre‑cooked smoked salmon
• Instead of Short‑grain rice: brown rice, cauliflower rice (low‑carb option)
• Instead of Soy sauce: tamari (gluten‑free), coconut aminos
• Instead of Mayonnaise: Greek yogurt, sriracha mayo
• Instead of Sesame oil: olive oil (less flavor), avocado oil
• Instead of Avocado: sliced cucumber, edamame
• Instead of Cucumber: radish, pickled ginger
• Instead of Egg: tofu scramble, omit for vegetarian version
• Instead of Sesame seeds: crushed peanuts, chopped nori
• Instead of Nori strips: soy crisps, omit

Equipment Needed

• Rice Cooker or Saucepan
• Microwave‑safe Bowl
• Frying Pan
• Mixing Bowl
• Cutting Board
• Chef’s Knife
• Spoon / Fork
• Measuring Spoons

Critical Steps — Do Not Skip

• Cooking the rice to the correct texture
• Warming the pre‑cooked salmon without overcooking
• Preparing the soy‑mayo dressing with proper balance

Chef Tips from the Video

• Use sushi‑grade short‑grain rice for the most authentic texture.
• For extra umami, drizzle a few drops of fish sauce into the dressing.
• If you like a bit of heat, mix a small squirt of sriracha into the soy‑mayo sauce.

Troubleshooting

Storage

Refrigerator: Store leftover rice and salmon in airtight containers for up to 2 days.

Freezer: Cooked salmon can be frozen for up to 1 month; thaw before reheating.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and store in the fridge; reheat with a splash of water.
• Pre‑slice avocado and cucumber and keep them in airtight containers.
• The soy‑mayo dressing can be made up to 3 days in advance.

Frequently Asked Questions