Tiktok Viral Salmon Rice!

Ingredients

• 200 g Cooked Salmon (flaked, leftover cooked salmon)
• 1 cup Short‑Grain Rice (rinsed until water runs clear)
• 1 cup Water (equal to rice volume)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Japanese Mayonnaise (Kewpie or similar, optional)
• 1 tsp Sriracha (adjust heat to taste)
• 1 sheet Roasted Seaweed (Nori) (torn into small pieces for garnish)
• 1 piece Ice Cube (keeps salmon moist while microwaving)
• 1 sheet Parchment Paper (covers salmon in microwave)

Instructions

1. Cook Rice

   Rinse the short‑grain rice until the water runs clear, then add the rice and an equal amount of water to the pressure cooker. Seal and cook on high pressure for 5 minutes, then allow a natural pressure release for 5 minutes.

   Time: PT10M

2. Flake Salmon and Chill

   Place the flaked salmon in a microwave‑safe bowl, add an ice cube in the center, cover loosely with a piece of parchment paper, and microwave on high for 1‑2 minutes until the salmon is warmed but still cool in the middle.

   Time: PT5M

3. Prepare Sauce

   In a small mixing bowl combine soy sauce, Japanese mayonnaise, and sriracha. Stir until smooth.

   Time: PT2M

4. Assemble Bowl

   Divide the cooked rice between two serving bowls, top with the warmed salmon, drizzle the sauce over everything, and gently toss to combine. Sprinkle torn roasted seaweed on top if desired.

   Time: PT5M

5. Serve

   Enjoy the bowl immediately, optionally adding extra soy sauce on the side.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

45g

Fat

15g

Fiber

1g