Finally trying the viral salmon and rice bowl

Ingredients

• 1 cup Cooked Salmon (shredded; use leftover cooked salmon or canned salmon, flaked)
• 1 cup Cooked Rice (cold, preferably day‑old short‑grain rice)
• 1 piece Ice Cube (plain water ice; helps steam and fluff the rice)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sriracha (adjust to your heat preference)
• 1 tablespoon Kewpie Mayo (Japanese mayo adds umami; regular mayo works too)
• 2 tablespoons Kimchi (chopped; use store‑bought or homemade)
• 0.5 fruit Avocado (ripe, sliced)

Instructions

1. Prepare Ingredients

   Shred the leftover cooked salmon into bite‑size pieces, measure 1 cup of cold rice, and slice the avocado. Set kimchi aside.

   Time: PT5M

2. Add Ice Cube

   Line the center of the microwave‑safe bowl with a piece of parchment paper and place one ice cube on top.

   Time: PT1M

3. Combine Rice and Salmon

   Add the shredded salmon and rice around the ice cube, then cover loosely with the parchment paper.

   Time: PT1M

4. Microwave

   Microwave on high for 1 minute. The ice will melt, steaming the rice and salmon.

   Time: PT1M

5. Mix Fluff

   Remove the bowl (it will be hot), discard the parchment paper, and fluff the rice and salmon with a fork.

   Time: PT1M

6. Add Sauces

   Stir in 1 tbsp soy sauce, 1 tsp sriracha, and 1 tbsp Kewpie mayo until everything is evenly coated.

   Time: PT1M

7. Plate and Garnish

   Transfer the rice bowl to a serving plate, top with the chopped kimchi and avocado slices.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

50g

Fat

24g

Fiber

4g