Description

This easy and healthy Emily Mariko-inspired salmon bowl offers satisfying warmth, creamy textures, and a zesty kick. It’s a high-protein, quick-to-prepare meal perfect for busy weeknights.

Ingredients

7 oz cooked salmon fillet, chilled or at room temperature
1 cup cooked white rice, warm (Opt for organic short-grain rice for best texture)
1 large ripe avocado, halved and thinly sliced
6–8 mini nori sheets
0.5 English cucumber, thinly sliced
0.67 cup mayonnaise (vegetable oil-based) (Greek yogurt is a lighter option)
1 tablespoon alcohol-free rice vinegar
1 tablespoon soy sauce (ensure alcohol-free) (Coconut aminos are a gluten-free, lower-sodium swap)
2 teaspoons honey
1 teaspoon shichimi togarashi, plus more for garnish
0.25 cup neutral oil (such as canola or sunflower oil)
3 cloves garlic, finely minced
1 tablespoon dried chili flakes (such as gochugaru)
0.5 teaspoon granulated sugar
2 scallions, green parts only, thinly sliced

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Instructions

Prepare Garlic Chili Oil: In a small saucepan, heat 0.25 cup neutral oil over medium-low heat. Add the 3 finely minced garlic cloves and cook gently for 5-7 minutes, stirring occasionally, until golden brown and crispy. (Reduce heat immediately if it browns too fast to prevent bitterness.)
Infuse Chili Oil: Remove the saucepan from heat and immediately stir in 1 tablespoon dried chili flakes and 0.5 teaspoon granulated sugar. Let the oil cool completely until deep red and the garlic crisps further. (This can be made ahead.)
Make Creamy Togarashi Mayo: In a small bowl, whisk together 0.67 cup mayonnaise, 1 tablespoon alcohol-free rice vinegar, 1 tablespoon soy sauce, 2 teaspoons honey, and 1 teaspoon shichimi togarashi until smooth and well combined. Taste and adjust seasoning as desired.
Warm Salmon and Rice: Gently flake the 7 oz cooked salmon fillet into bite-sized pieces and place in a microwave-safe bowl with 1 cup warm cooked white rice. Loosely cover and microwave on high for 1-2 minutes, or until heated through and steaming. (Alternatively, steam for 3-4 minutes. A handful of frozen edamame can be added for an extra veggie boost.)
Assemble the Bowl: Carefully remove the warm bowl. Artfully arrange the thinly sliced avocado and cucumber around the salmon and rice mixture.
Garnish and Serve: Generously drizzle the Creamy Togarashi Mayo and Crispy Garlic Chili Oil over the salmon and rice, ensuring crispy garlic bits are distributed. Serve immediately with 6-8 mini nori sheets arranged alongside or on top. Finish with a sprinkle of thinly sliced scallions and a light dusting of shichimi togarashi.

Notes

Don’t over-mix salmon; keep some texture. Use freshly cooked, warm rice for best results. Always taste and adjust seasonings before serving. Consider low-sodium soy sauce, brown rice for fiber, or extra steamed veggies for added nutrients.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop, Microwaving, Assembly
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 bowl (400 g)
Calories: 900 calories
Sugar: 6 g
Sodium: 885 mg
Fat: 68 g
Saturated Fat: 11 g
Unsaturated Fat: 46 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 27 g
Cholesterol: 100 mg