Is That TikTok Salmon Bowl Tasty?

Ingredients

• 1.5 cups Cooked White Rice (leftover, preferably day‑old)
• 1 large Ice Cube (placed in the center of the rice to add moisture)
• 0.5 cup Salmon Fillet (about 4 oz, baked at 350°F, unseasoned)
• 0.5 teaspoon Tsuyu (Japanese Dipping Sauce) (can substitute soy sauce or tamari)
• 1 tablespoon Kewpie Mayonnaise (Japanese mayo for authentic flavor)
• 1 teaspoon Sriracha (adjust to desired heat level)
• 2 stalks Green Onions (thinly sliced)
• 0.5 fruit Avocado (sliced or fanned)
• 1 small piece Nori Sheet (cut into thin strips)
• 2 tablespoons Kimchi (optional) (adds crunch and tanginess)

Instructions

1. Reheat Rice with Ice Cube

   Place the leftover rice in a microwave‑safe bowl, push an ice cube into the center, cover loosely with parchment paper, and microwave for about 1½ minutes until hot and steamy.

   Time: PT2M

2. Bake Salmon

   Preheat the oven to 350°F. Line a baking sheet with parchment paper, place the salmon fillet on it, and bake for 9–15 minutes, checking at 9 minutes. The salmon is done when a fork flakes easily with no resistance.

   Time: PT12M

   Temperature: 350°F

3. Flake Salmon

   Remove the salmon from the oven, let it cool for a minute, then use a fork to gently break it into bite‑size pieces.

   Time: PT1M

4. Mix Sauce

   In a small bowl combine ½ tsp tsuyu, 1 Tbsp Kewpie mayo, and 1 tsp sriracha. Stir until smooth.

   Time: PT1M

5. Assemble Bowl

   In a serving bowl place the hot rice, top with flaked salmon, drizzle the sauce, then add sliced avocado, sliced green onions, nori strips, and optional kimchi. Gently toss to coat everything evenly.

   Time: PT3M

6. Serve

   Enjoy the bowl while warm. It can be eaten immediately or taken to work and reheated briefly before adding fresh toppings.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g