Can I use regular mayonnaise instead of Kewpie mayo?

You can substitute regular mayo in a pinch, but Kewpie mayo has a unique sweet and tangy flavor that really enhances the dish, making it creamier and less heavy.

How spicy is this Salmon Rice Bowl with Avocado and Spicy Mayo Recipe?

The heat mainly comes from the sriracha, so you control the spice level. I recommend starting with a teaspoon and adjusting based on your heat preference—you can always add more!

Can I make this recipe vegan?

To make this vegan, swap the salmon for marinated tofu or tempeh and use vegan mayo instead of Kewpie mayo. Be sure to check that your tsuyu or soy sauce is vegan-friendly as well.

Salmon Rice Bowl with Avocado & Spicy Mayo

Description

This Easy Leftover Salmon Rice Bowl is a quick and flavorful way to transform leftover rice and salmon into a delicious meal. Inspired by Emily Mariko, it combines savory tsuyu sauce, spicy sriracha, creamy Kewpie mayo, and fresh avocado for a satisfying bowl perfect for lunch or dinner.

Ingredients

Scale

Main Ingredients

1½ cup cooked rice (leftover or freshly cooked)
3 oz cooked salmon (leftover or freshly cooked)
3/4 tsp tsuyu (can substitute soy sauce)
1 tsp Kewpie mayonnaise (adjust to taste)
1 tsp sriracha sauce (adjust to taste)
1/2 avocado, sliced
1 tsp green onions, finely sliced
1-2 ice cubes (for reheating leftover rice and salmon)

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Instructions

Reheat leftovers: If using leftover rice and salmon, place them in a microwave-safe bowl and add 1-2 ice cubes. Cover with parchment paper and microwave for 1 to 1½ minutes. This helps to reheat evenly and keep the rice moist. Skip this step if using freshly cooked rice and salmon.
Remove ice and season: Carefully remove any remaining ice cubes. Add 3/4 teaspoon tsuyu and a drizzle of both Kewpie mayonnaise and sriracha sauce to the bowl for flavor.
Mash ingredients: Use a fork to gently mash the rice and salmon together with the sauces until well combined but still chunky.
Add toppings and serve: Top the mixture with sliced avocado and finely sliced green onions. Serve immediately with nori on the side if desired.

Notes

This recipe is inspired by Emily Mariko's popular leftover salmon bowl recipe.
Tsuyu sauce can be replaced with soy sauce or tamari for a gluten-free option.
Adjust the amount of Kewpie mayo and sriracha to your preferred taste and spice level.
Adding ice cubes when reheating helps keep the rice moist and fluffy instead of dry.
Serve with toasted nori sheets for added texture and umami flavor.

Nutrition

Serving Size: 1 bowl
Calories: 781 kcal
Sugar: 1 g
Sodium: 418 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 109 g
Fiber: 8 g
Protein: 29 g
Cholesterol: 49 mg