Finally trying the viral salmon and rice bowl
Finally trying the viral salmon and rice bowl is a easy Korean recipe that serves 2. 550 calories per serving. Recipe by Lisa Nguyen on YouTube.
Prep: 10 min | Cook: 1 min | Total: 21 min
Cost: $4.65 total, $2.32 per serving
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
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
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
Combine Rice and Salmon
Add the shredded salmon and rice around the ice cube, then cover loosely with the parchment paper.
Time: PT1M
Microwave
Microwave on high for 1 minute. The ice will melt, steaming the rice and salmon.
Time: PT1M
Mix Fluff
Remove the bowl (it will be hot), discard the parchment paper, and fluff the rice and salmon with a fork.
Time: PT1M
Add Sauces
Stir in 1 tbsp soy sauce, 1 tsp sriracha, and 1 tbsp Kewpie mayo until everything is evenly coated.
Time: PT1M
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
Dietary info: Contains fish, Contains soy, Contains egg, Gluten may be present if regular soy sauce is used
Allergens: Fish, Soy, Egg
Ingredient Substitutions
- Instead of Cooked Salmon: canned salmon, cooked chicken breast
- Instead of Cooked Rice: quinoa, cauliflower rice
- Instead of Ice Cube: 1 tbsp cold water
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Sriracha: chili garlic sauce, hot sauce
- Instead of Kewpie Mayo: regular mayonnaise, vegan mayo
- Instead of Kimchi: pickled cabbage, sauerkraut
- Instead of Avocado: cucumber slices
Equipment Needed
- Microwave‑Safe Bowl
- Parchment Paper
- Fork or Spoon
- Cutting Board
- Chef’s Knife
- Measuring Spoons
Critical Steps — Do Not Skip
- Shredding the salmon to a fluffy texture
- Placing the ice cube and microwaving to steam the rice
- Mixing the soy‑sriracha‑mayo sauce evenly
Chef Tips from the Video
- Use day‑old rice; it fries better and stays separate.
- Kewpie mayo adds a subtle umami that regular mayo lacks.
- For extra crunch, sprinkle toasted sesame seeds on top.
Troubleshooting
Rice is dry after microwaving.
Add a splash (1‑2 tbsp) of water, cover loosely, and microwave another 15‑20 seconds.
Salmon feels too dry.
Mix a little extra mayo or a drizzle of oil into the salmon before adding the rice.
Sauce is too salty.
Add a pinch of sugar or a few drops of rice vinegar to balance the flavor.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; rice texture changes when frozen.
Room temperature: Consume within 2 hours of preparation.
Make-Ahead Tips
- Shred the salmon and keep it refrigerated up to 24 hours.
- Cook extra rice ahead of time; day‑old rice works best.
Frequently Asked Questions
What is the cultural significance and history of the Emily Mariko Salmon Rice Bowl in Korean‑American cuisine?
The Emily Mariko salmon rice bowl became a viral comfort food in 2022, blending Korean staples like kimchi with the Japanese‑style Kewpie mayo and the American habit of using leftovers. It reflects the fusion nature of Korean‑American home cooking, where convenience meets traditional flavors.
What are the traditional regional variations of salmon rice bowls in Korean cuisine?
In Korea, a similar concept is "bibimbap" where rice is topped with assorted proteins, vegetables, and gochujang. Some regions add raw fish (hoe) or grilled salmon, but the viral Emily Mariko version uses cooked salmon, mayo, and sriracha for a modern twist.
How is the Emily Mariko Salmon Rice Bowl traditionally served in Korean households?
Traditionally, Korean rice bowls are served hot with side dishes (banchan) like kimchi, and diners mix everything together at the table. The Emily Mariko version follows this by adding kimchi and avocado on the side, encouraging a quick mix before eating.
What occasions or celebrations is the Emily Mariko Salmon Rice Bowl associated with in Korean‑American culture?
While not tied to a specific holiday, the dish is popular for quick weeknight meals, post‑work lunches, and as a comforting snack during study sessions or late‑night cravings, reflecting its convenience‑first ethos.
What other Korean dishes pair well with the Emily Mariko Salmon Rice Bowl?
Serve it alongside Korean pancake (pajeon), a light miso soup, or a simple cucumber‑soy salad. The crispness of these sides balances the creamy, savory rice bowl.
What are the most common mistakes to avoid when making the Emily Mariko Salmon Rice Bowl?
Common errors include over‑microwaving the rice (which makes it mushy), using fresh hot rice instead of day‑old rice (causing clumps), and adding too much soy sauce, which can overpower the delicate salmon flavor.
Why does this Emily Mariko Salmon Rice Bowl recipe use an ice cube in the microwave instead of adding water directly?
The ice cube melts slowly, creating gentle steam that lifts the rice grains without making them soggy. Direct water can pool and result in a mushy texture, whereas the ice method keeps the rice fluffy.
Can I make the Emily Mariko Salmon Rice Bowl ahead of time and how should I store it?
Yes, you can shred the salmon and keep the rice separate in airtight containers. Assemble and microwave the bowl within 24 hours for best texture. Store leftovers in the refrigerator and reheat for up to 2 days.
What texture and appearance should I look for when the Emily Mariko Salmon Rice Bowl is done?
The rice should be light and fluffy with visible, separate grains, and the salmon should be warm but still tender. The sauce should coat the mixture with a glossy sheen, and the kimchi and avocado should add bright color contrast.
What does the YouTube channel Lisa Nguyen specialize in?
The YouTube channel Lisa Nguyen focuses on quick, approachable Asian‑inspired home cooking, offering step‑by‑step tutorials that turn pantry leftovers into tasty meals with a modern twist.
How does the YouTube channel Lisa Nguyen's approach to Korean‑inspired cooking differ from other Korean cooking channels?
Lisa Nguyen emphasizes using everyday leftovers, minimal equipment, and fast microwave techniques, whereas many traditional Korean channels focus on stovetop cooking and elaborate banchan preparations.
Last updated: August 30, 2026
