Viral Tiktok Salmon Rice Bowl Recipe

Ingredients

• 1 cup Water (for cooking rice)
• 4 tablespoons Avocado Oil (divided: 1 tbsp for rice, 2‑3 tbsp for skillet)
• 1 teaspoon Salt (for rice)
• 1 cup Long Grain White Rice (rinsed until water runs clear)
• 2 pieces Salmon Fillet (about 8 oz each, skin on)
• 1 tablespoon Creole Seasoning (store‑bought or homemade blend)
• 1 teaspoon Paprika (sweet or smoked, part of seasoning blend)
• 2 tablespoons Mayonnaise (regular or light)
• 1 tablespoon Sriracha Sauce (adjust to heat preference)
• 2 tablespoons Kimchi (optional) (adds tangy crunch if available)
• 1 half Avocado (sliced for garnish)
• 2 stalks Scallion (Green Onion) (finely chopped)
• 1 teaspoon Sesame Seeds (toasted for garnish)
• 1 handful Seaweed Snacks (crushed, for garnish)

Instructions

1. Rinse and Measure Rice

   Rinse 1 cup of rice under cold water until the water runs clear, then drain.

   Time: PT5M

2. Cook the Rice

   In a saucepan add 1 cup water, 1 tbsp avocado oil and 1 tsp salt. Bring to a boil, then add the rinsed rice, stir, cover and simmer on low for 15 minutes.

   Time: PT20M

   Temperature: Medium Heat

3. Fluff Rice

   Remove the saucepan from heat, let sit covered for 2 minutes, then fluff the rice with a fork and set aside.

   Time: PT2M

4. Season the Salmon

   Pat the salmon fillets dry, drizzle a little avocado oil over them, then generously coat both sides (including the skin) with Creole seasoning and paprika.

   Time: PT3M

5. Heat the Skillet

   Add 2‑3 tbsp avocado oil to a hot skillet and heat until shimmering.

   Time: PT3M

   Temperature: Medium‑Low Heat

6. Sear Salmon Skin‑Side Down

   Place the salmon fillets skin side up (skin will be on the bottom when cooking) and cook for about 5 minutes until the underside is golden brown.

   Time: PT5M

   Temperature: Medium‑Low Heat

7. Flip and Finish Cooking

   Flip the fillets and cook the other side for another 5 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).

   Time: PT5M

   Temperature: Medium‑Low Heat

8. Flake the Salmon

   Transfer the cooked salmon to a cutting board, remove the skin, and use a fork to break the flesh into bite‑size flakes.

   Time: PT2M

9. Combine Rice and Salmon

   Add the flaked salmon to the bowl of cooked rice and gently toss to distribute evenly.

   Time: PT2M

10. Make the Sriracha Mayo

    In a small mixing bowl combine 2 tbsp mayonnaise, 1 tbsp sriracha, and optional kimchi; stir until smooth.

    Time: PT2M

11. Plate and Garnish

    Spoon the salmon‑rice mixture into serving bowls, drizzle the sriracha mayo on top, then add avocado slices, chopped scallions, toasted sesame seeds and crushed seaweed.

    Time: PT3M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Avocado Oil: Olive oil, Canola oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Long Grain White Rice: Jasmine rice, Basmati rice
• Instead of Salmon Fillet: Trout fillet, Arctic char
• Instead of Creole Seasoning: Cajun seasoning, Old Bay
• Instead of Paprika: Smoked paprika, Ancho powder
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Sriracha Sauce: Chili garlic sauce, Gochujang
• Instead of Kimchi (optional): Pickled cabbage, Sauerkraut
• Instead of Avocado: Mango slices, Cucumber
• Instead of Scallion (Green Onion): Chives, Leeks
• Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
• Instead of Seaweed Snacks: Nori sheets, Dulse flakes

Equipment Needed

• Saucepan
• Skillet
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Fork
• Knife
• Cutting Board
• Mixing Bowl
• Serving Bowl or Plate

Critical Steps — Do Not Skip

• Rinsing the rice before cooking
• Cooking rice with a tightly fitted lid for 15 minutes
• Seasoning the salmon on both sides, including the skin
• Cooking salmon skin‑side down first to get a crisp crust
• Flipping salmon gently to avoid breaking the fillet

Chef Tips from the Video

• Leave the skin on while cooking; it protects the flesh and adds extra flavor.
• Toast sesame seeds briefly in a dry pan for a nuttier aroma.
• For extra crunch, add a handful of toasted pumpkin seeds alongside the sesame.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended due to mayonnaise; if needed, freeze rice and salmon separately (up to 1 month) and add fresh sauce when reheating.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate; reheat with a splash of water.
• Season and sear the salmon, then store it chilled; reheat gently before flaking.
• Mix the sriracha mayo in advance and keep it in a sealed jar in the fridge.

Frequently Asked Questions