I attempted Emily Mariko's TIKTOK Salmon Bowl

Ingredients

• 2 cups Short-Grain Sushi Rice (Rinsed until water runs clear, cooked according to package instructions)
• 200 g Cooked Salmon (Leftover cooked salmon, reheated in air fryer)
• 1 Avocado (Pitted and sliced)
• 2 Tbsp Kewpie Mayonnaise (Japanese mayo, adds richness)
• 1 Tbsp Sriracha (Adjust to spice preference)
• 1 Tbsp Soy Sauce (Prefer low‑sodium)
• 1 tsp Furikake (Japanese rice seasoning)
• 1/4 cup Kimchi (For serving on the side)
• 1 Nori Seaweed Sheet (Cut into strips for garnish)

Instructions

1. Cook the Rice

   Rinse 2 cups of short‑grain sushi rice until the water runs clear, then cook it in a rice cooker or pot with 2 ¼ cups water. Let it sit covered for 10 minutes after cooking.

   Time: PT15M

2. Reheat the Salmon

   Place the cooked salmon in the air fryer basket and heat at 375°F for about 5 minutes, or until hot throughout.

   Time: PT5M

   Temperature: 375°F

3. Prep the Toppings

   Slice the avocado, measure out Kewpie mayo, sriracha, soy sauce, and furikake. Cut the nori sheet into thin strips.

   Time: PT5M

4. Assemble the Bowl

   Divide the cooked rice between two bowls. Top each with half of the reheated salmon, drizzle soy sauce, add 1 Tbsp Kewpie mayo, ½ Tbsp sriracha, and sprinkle ½ tsp furikake. Arrange avocado slices on top and garnish with nori strips. Serve kimchi on the side.

   Time: PT5M

5. Final Mix & Serve

   Give the bowl a quick stir so the rice, salmon, and sauces coat evenly. Enjoy immediately while warm.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g