Salmon Rice Bowl
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Salmon Rice Bowl
 A lunch bowl of leftover salmon and rice, warmed in the microwave. In a microwave safe bowl, add: 3 to 4 oz. cooked salmon, chilled With a fork, flake it until it resembles canned fish. Top the salmon with: 1 1/2 cups leftover rice Sprinkle the rice with about 1 tablespoon of water: 1 Tbsp. water Cover the bowl with parchment or plastic wrap. Microwave until the rice is fluffy and everything is warmed through, about 2 minutes. Remove the bowl from the microwave, and discard the parchment/plastic wrap. Add: 1 Tbsp. soy sauce 2 tsp. Kewpie mayonnaise 2 tsp. Sriracha Toss until fully combined. Top the bowl with: 1/2 avocado, sliced 1/4 cup kimchi Scallions, thinly sliced for garnish Toasted sesame seeds, for garnish Serve with: Seaweed snacks, for serving |
Ochazuke — sake-chazuke (rice with bits of salted salmon) crumb: flaked salmon over hot rice Japanese Cooking: A Simple Art includes “Ochazuke — sake-chazuke (rice with bits of salted salmon)”. Shizuo Tsuji wrote it (1980). This book is a core guide to Japanese cooking. It covers dashi, knife work, simmering, grilling and seasonal serving. Differences: Both are bowls of hot rice topped with flaked salmon. The popular online bowl mashes leftover salmon with rice and reheats it. It then dresses it with soy, Kewpie mayo and sriracha. It adds avocado and kimchi, and people eat it wrapped in seaweed snacks. The creamy, spicy mayo dressing replaces the light tea broth. So it tastes quite different. |
Trace receipt
- Dish
- Salmon Rice Bowl
- Match
- Reasonably similar, but will taste different
- Ancestor
- Ochazuke — sake-chazuke (rice with bits of salted salmon)
- Source
- Japanese Cooking: A Simple Art by Shizuo Tsuji (1980)
- Differences
Both are bowls of hot rice topped with flaked salmon. The popular online bowl mashes leftover salmon with rice and reheats it. It then dresses it with soy, Kewpie mayo and sriracha. It adds avocado and kimchi, and people eat it wrapped in seaweed snacks. The creamy, spicy mayo dressing replaces the light tea broth. So it tastes quite different.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Delish · TikTok Salmon Rice Bowl (Emily Mariko)
TikTok
web writeups - Date
- Sep 2026
Japanese Cooking: A Simple Art by Shizuo Tsuji (1980).
This book is a core guide to Japanese cooking. It covers dashi, knife work, simmering, grilling and seasonal serving.