Is the TikTok SALMON RICE BOWL Worth the Hype? 🔥

Ingredients

• 200 g Salmon Fillet (fresh, wild‑caught if possible)
• 1 Tbsp Olive Oil (for drizzling on salmon)
• ¼ tsp Salt (fine sea salt)
• ¼ tsp Black Pepper (freshly ground)
• 1.5 cups Cooked Rice (cold, preferably day‑old jasmine or short‑grain rice)
• 1 piece Ice Cube (placed in the center of the rice before microwaving)
• 1 tsp Soy Sauce (regular or tamari for gluten‑free)
• 1 Tbsp Kewpie Mayo (Japanese mayo for a richer flavor)
• 1 tsp Sriracha (adjust to heat preference)
• 1 whole Avocado (ripe but firm, sliced)
• 2 slices Jalapeño (thinly sliced; remove seeds for less heat)
• 1 sheet Roasted Seaweed Snack (crispy nori sheet, broken into bite‑size pieces)
• 2 Tbsp Kimchi (well‑fermented, chopped)
• 1 whole Soft‑Boiled Egg (optional, peeled)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the salmon.

   Time: PT5M

   Temperature: 400°F

2. Season Salmon

   Line a baking sheet with parchment paper. Place the 200 g salmon fillet on the sheet, drizzle with 1 Tbsp olive oil, and sprinkle ¼ tsp salt and ¼ tsp black pepper.

   Time: PT5M

3. Bake Salmon

   Bake the salmon for 12‑15 minutes, until it flakes easily with a fork but is still moist inside.

   Time: PT15M

   Temperature: 400°F

4. Heat Rice with Ice Cube

   While the salmon bakes, place 1.5 cups cold cooked rice in a microwave‑safe bowl. Nestle one ice cube in the center, cover loosely with parchment, and microwave on high for about 2 minutes until the rice is steaming hot.

   Time: PT5M

5. Flake Salmon

   Remove the salmon from the oven and let it rest 1 minute. Then use a fork to gently flake the fish into bite‑size pieces.

   Time: PT2M

6. Make Spicy Mayo Sauce

   In a small mixing bowl combine 1 tsp soy sauce, 1 Tbsp Kewpie mayo, and 1 tsp sriracha. Stir until smooth.

   Time: PT2M

7. Prep Toppings

   Slice the avocado into wedges, thinly slice the jalapeño (remove seeds if less heat is desired), chop the kimchi, and break the roasted seaweed sheet into bite‑size pieces. If using, peel the soft‑boiled egg and slice it.

   Time: PT5M

8. Assemble the Bowl

   In a serving bowl place the hot rice as the base. Arrange avocado slices, flaked salmon, jalapeño rings, and kimchi on top. Drizzle the spicy mayo sauce over everything, then lay the seaweed sheet on the surface. Add the sliced soft‑boiled egg if desired.

   Time: PT5M

9. Serve

   Enjoy the bowl immediately while warm. Mix gently before each bite to combine flavors.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

8 g