TIK TOK'S VIRAL SALMON & RICE BOWL @EmilyMariko

Ingredients

• 3 pounds Salmon Fillet (skin on, cut into 4 large pieces)
• 3 tablespoons Olive Oil (extra virgin preferred)
• 1 large Lemon (juiced; zest optional)
• 3 cloves Garlic (minced; can use 1 tsp pre‑minced garlic)
• 1 teaspoon Pink Himalayan Salt (for seasoning salmon)
• 0.5 teaspoon Black Pepper (freshly ground)
• 3 teaspoons Oregano (dried)
• 1 teaspoon Paprika (smoked or sweet)
• 2 cups White Rice (rinsed; long‑grain or sushi rice works)
• 4 pieces Sushi Seaweed Sheets (cut into strips for topping)
• 1 whole Avocado (sliced)
• 3 stalks Green Onion (thinly sliced)
• 2 tablespoons Parsley (fresh, chopped)
• 2 tablespoons Sriracha (adjust to heat preference)
• 2 tablespoons Kewpie Mayonnaise (Japanese mayo, richer flavor)
• 1 tablespoon Soy Sauce (low‑sodium)

Instructions

1. Prep Produce

   Slice the lemon, mince the garlic, chop parsley, slice the avocado, and thinly slice the green onions.

   Time: PT5M

2. Make Marinade

   In a mixing bowl combine lemon juice, olive oil, oregano, paprika, black pepper, minced garlic, and a pinch of pink Himalayan salt. Whisk until blended.

   Time: PT3M

3. Marinate Salmon

   Place the salmon fillet skin‑side up on the baking sheet. Sprinkle a light layer of pink Himalayan salt over the flesh, then pour the marinade over the salmon, making sure to coat both the top and the bottom. Add lemon slices and chopped parsley on top.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

5. Bake Salmon

   Place the marinated salmon in the preheated oven and bake for 15–20 minutes, until the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C).

   Time: PT18M

   Temperature: 375°F

6. Broil for Crispy Skin (Optional)

   Turn the oven to broil and cook the salmon for an additional 2 minutes, watching closely to avoid burning.

   Time: PT2M

   Temperature: Broil

7. Cook Rice

   Rinse 2 cups of white rice until water runs clear. Combine rice with 2.5 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT20M

   Temperature: Boil then simmer

8. Prepare Sriracha Mayo

   In a small bowl mix the Kewpie mayonnaise with sriracha to taste (start with 2 Tbsp mayo + 2 Tbsp sriracha). Stir until smooth.

   Time: PT2M

9. Assemble Bowls

   Divide the cooked rice among four serving bowls. Top each with a portion of baked salmon, avocado slices, seaweed strips, green onions, and a drizzle of sriracha mayo. Finish with a splash of low‑sodium soy sauce and extra parsley if desired.

   Time: PT5M

10. Enjoy

    Serve the bowls hot, enjoy the blend of flavors, and optionally say a quick gratitude prayer as the creator does.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

5 g