This Tiktok Salmon Rice Bowl with Seaweed is made with salmon, sushi rice, diced cucumber, diced avocado, sesame and served on individual seaweed snacks.
After seeing Emily Mariko’s Tiktok Salmon Rice Bowl with Seaweed, I had to try making this Salmon Rice bowl. Emily Mariko is an influencer known for her healthy grocery hauls and delicious food creations. I gave this a little spin of my own, baking the salmon in a ginger, garlic, soy sauce, rice vinegar and sesame mixture. It was absolutely divine. The rich and spicy flavors of the spicy mayo gives this dish the kick that it deserves. What is great about this recipe is that you can add any fresh vegetable toppings your little heart desires.
- Sushi Rice
- Sesame seeds
- Seaweed Snacks
- Soy sauce
- Rice vinegar
- Sesame oil
- Red pepper flakes
See recipe card for quantities.
Cook the sushi rice according to package instructions. This could mean having to rinse for 30 minutes beforehand. Make sure to read the label as every rice brand instructions are different. Let it sit in the lidded pot until ready to serve. No peeking!
Preheat the oven to 400°F.
Make the sauce. Add the ginger, garlic, soy sauce, rice vinegar, sesame oil and red pepper flakes into a bowl and whisk.
On a baking sheet lined with aluminum foil add the salmon. Spread the soy sauce mixture onto the salmon. Bake for 12-15 minutes, until cooked.
Add the cooked rice into a large bowl. When the salmon is cooked, place the salmon onto the bed of rice.
With two forks, use the fork to flake the fish and mix it up in the rice.
Mix in a bit of mayonnaise, sriracha and even more soy sauce and give it a taste. Adjust as needed.
Grab a piece of seaweed snacks and place the salmon mixture into it, like a taco. Top with cucumbers and avocado as needed, and enjoy.
Hint: Be sure to mix the salmon and rice while it is still hot.
Salmon: Using cooked salmon is essential for this dish, and gives the rice so much flavor. It is perfect to use because once cooked, it can break down very easily with two forks.
Rice: I love using sushi rice for this recipe, although jasmine or basmati rice could work too. I am sure it will taste just as delicious.
Cucumber and avocado: I love using cucumbers for this recipe. You can always opt to using jicama, which can give it the same crunch. Other toppings you could use are green onion, scallions, bell peppers, and carrots.
Mayonnaise: I absolutely love adding the spicy mayo for this (spicy mayo is mayonnaise and sriracha combination) but a great add on would be cream cheese, similarly to a Philadelphia roll.
Cooking is a chance to be creative. Feel free to make it the way YOU like it!
- Spicy - add more sriracha or red pepper flakes for more heat.
- Deluxe - add green onions or scallions, or instead of sesame do everything but the bagel seasoning.
If you like this, feel free to check out my Hawaiian poke bowls.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
To make your life easier, I used a rice cooker to make the sushi rice. That way you do not have to be worrying about overcooking or undercooking the rice.
Store the wet ingredients (cucumber and avocado) separately from the dry ingredients (rice and salmon) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Make sure the rice and salmon are hot when combining them together.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove