Overhead view of Leftover Salmon Rice Bowl.

Leftover Salmon Rice Bowl

Inspired by Emily Mariko's famous TikTok recipe for leftover salmon, this Salmon Rice Bowl is a tasty and nutritious way to utilize leftover rice & salmon.

This recipe comes to us from our friends at the Seafood Nutrition Partnership.

  • Servings
  • Prep Time
    3 min
  • Cook Time
    2 min
  • Total Time
    5 min


  • 1 salmon fillet (cooked)
  • 1 cup white rice (leftovers/pre-cooked)
  • 1 teaspoon soy sauce
  • 1 teaspoon Sriracha
  • 1 teaspoon Kewpie mayo
  • roasted seaweed
  • 1/2 avocado, sliced
  • kimchi (optional)


  • Gently flake your salmon piece and spread it across a large enough bowl or plate.
  • Add the rice on top of the salmon. Add an ice cube in the center. Cover with parchment paper and microwave for 2 minutes.
  • Remove ice cube, then top with condiments: soy sauce, sriracha, and Kewpie mayo.
  • Mix all the ingredients together and adjust for condiments to taste.
  • If desired, add sliced avocado on top, and garnish with some kimchi, or any other sides you love.
  • Serve with dried seaweed and enjoy!

Recipe Notes

No leftover salmon fillet? Open a can of salmon.

You can use any type of leftover rice you have, such as brown rice or basmati.

Not a kimchi or spicy mayo fan? Make it Mediterranean Salmon Rice Bowl with marinated artichokes and feta topping, or top with tomatoes, basil and fresh mozzarella for a Caprese version.
Find the original recipe here.