There has never been a shortage of viral videos all over the internet, especially about food. They range from odd, to super weird, to everything in between. I’m not typically interested in these videos, but the internet seems to get it right every now and then. This salmon bowl is just amazing since it is the perfect mixture of salty, creamy, and umami. It originated from Emily Mariko, a food and fashion enthusiast on social media. She used it as a way to repurpose leftover salmon (and in doing so, does some pretty freaky things by microwaving it with an ice cube). I choose to use fresh salmon and bake it just for this recipe. I have also substituted rainbow trout, and my family was none the wiser 🙂
Here are some of the key points of this recipe. The recipe gets its creaminess from the mix of avocado and mayo. You can always add less mayo or use a lower-fat version to cut some of the fat out. You can adjust the heat level by adding less or more hot sauce. Costco carries a great line of dried seaweed. It has been approved by both my kids and my Korean in-laws. If you aren’t familiar with kimchi, it is a fermented cabbage that includes Korean spices and lots of garlic. Rooster is a great brand and is readily available in most Asian grocery stores (I’ve even seen it at my local No Frills!). Pro tip: Once the jar has been opened, put it in a grocery bag (or two) before storing it in your fridge. Otherwise, it will cause your other food to smell.
- Salmon or trout (1 piece per person)
- Cooked white rice
- Low sodium soy sauce
- Mayonnaise (the original recipe calls for Japanese mayo but I find regular works perfectly)
- Sriracha Hot Sauce
- Seaweed Squares
- Prepare the fish. I typically lightly season the fish with salt, pepper, garlic powder and onion powder. But you can season it however you like. Bake it in the oven at 400 degrees for about 12-15 minutes or until it is opaque in colour and flakes with a fork.
- Prepare the rice as per box direction, or using a rice cooker
- Once everything is prepared, layer rice in your bowl with your salmon. Add approx 1 tbsp of soy sauce and 1/2 tbsp each of mayo and sriracha. Feel free to adjust to your taste.
- Use your fork to mash everything together
- Use the seaweed to pick up bitd of the salmon/rice mixture. Eat with avocado and kimchi.
Don’t forget to let me know if you enjoyed this recipe!
This is life. Love, Mom.