Viral Salmon Rice Bowl (Tiktok Recipe)
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This salmon rice bowl is the ideal recipe for a mid-week dinner, as you can whip it up super quickly and it’s a perfect balance of protein, carbs and fats.
Table of Contents
Why this recipe is amazing
This TikTok inspired recipe uses only 4 main ingredients (and cupboard essentials), which combine to make something so delicious. It’s my new favourite meal.
How I’ve made this viral tiktok recipe budget-friendly
I’ve made a couple of ingredients switches/substitutions with this salmon rice bowl recipe to make it more affordable and accessible for anyone to enjoy. See below.
Ingredients
Salmon → Frozen Salmon
I use frozen salmon fillets here, which reduces the costs significantly. For 4 fillets I paid £3.55. If you love salmon, here are some other salmon recipes to try Soy salmon stir-fry with rainbow noodles and Salmon Fishcakes
Roasted Seaweed Sheets → Cavolo Nero
These are used to scoop up the flavoured rice and almost mimic a sushi roll. I’m super pleased with the budget switch that I’ve made here. Instead, I’ve opted for torn & baked cavolo nero. The texture is perfect and the flavour is amazing. And obviously it’s a lot cheaper and easier to find in your local supermarket!
Here is another recipe using cavolo nero for you to try ; Cavolo Nero with Garlic & Lemon
Kewpie Mayo → Mayo + Rice Vinegar
Instead of purchasing kewpie mayo for this rice bowl recipe, I use regular mayo with a splash of rice vinegar as most homes have these readily available.
Kimchi & Avocado → Spring Onion
Of course you could still add these toppings if you have them available to you, but I find that sliced spring onion adds the perfect crunch & flavour to finish with.
How did this recipe go viral
This salmon rice bowl recipe was made famous by the Tiktoker Emily Mariko. The tiktok recipe uses an ice-cube on top of the cooked rice, which is then placed under parchment paper and microwaved.
This steams the rice for the best result. The element of this video that I think grabbed the attention of Tiktok is the fact that the ice-cube comes out of the microwave intact/not melted, even though the rice is reheated.
Other viral TikTok recipes for you to try after this one;
- Budget Green Goddess Salad (Viral Tiktok Recipe)
- Nutella Blended Baked Oats,
- Chocolate Chip Baked Oats and The Best Spicy Chili Oil Ramen Noodles
How to make this salmon rice bowl recipe
Preheat oven to 180°C
- Start by defrosting the salmon.Remove the excess liquid from the fish with a paper towel (Image 1).
- Place the 4 fillets onto a line a baking tray and add a drizzle of soy sauce, honey and ½ of the rapeseed oil across the 4 fillets and rotate the pieces to evenly coat, placing skin facing down. Cook in the oven for around 10 minutes, increase the cook time depending on your salmon fillets. Mine were wide & flat which meant they cooked very quickly (Image 2).
3. Remove the cavolo nero from the stem, tear the pieces into medium-sized rectangles (Image 3).
4. Place on a lined baking sheet and drizzle over the remaining rapeseed oil. Season with salt and pop in the oven for 6 minutes, or until almost crispy (Image 4).
5. Then flake the pieces of salmon and add a portion to a bowl along with a serving of cooked rice and a drizzle of soy sauce. Stir to combine & place an ice cube on top of the rice. Press a small sheet of parchment paper over the bowl of cooked, cold rice and pop in the microwave for 1.5-2 minutes. Remove the ice-cube and stir.
Then flake the pieces of salmon and add a portion to a bowl along with a serving of cooked rice and a drizzle of soy sauce and Sriracha. Stir to combine & place an ice cube on top of the rice. Press a small sheet of parchment paper over the bowl of cooked, cold rice and pop in the microwave for 1.5-2 minutes. Remove the ice-cube and stir. (Image 5).
6. Drizzle over the mayonnaise and soy sauce. Sprinkle the sliced spring onion to add some crunch and serve with the baked cavolo nero (Image 6).
Tips and Tricks
- Prepare the rice according to the package instructions and leave to cool. Always refrigerate immediately once cooled.
- Marinate the salmon if you have time (even for 15 minutes) allowing the flavors to infuse.
- Don’t over cook the salmon, as you want to retain the moisture and not dry out the salmon pieces.
- Add toppings and garnish. I love cavolo nero but feel free to use other garnishes such as avocado slices, cucumber slices, and tenderstem broccoli.
FAQs
Absolutely! This recipe cooks 4 salmon fillets, so you could cook the salmon and rice ahead of time and store separately in the fridge. Then, combine the ingredients and follow the same steps of the method when you’re ready to eat. The salmon should stay fresh within 4 days of cooking. Make sure that you refrigerate the rice as soon as it’s cool enough.
To make this salmon rice bowl recipe even more budget friendly, you could use tuna instead of salmon. That would be a delicious sub! These flavours would pair nicely with most meats/fish though so choose your favourite and stir it in!
This recipe has a mild spice level as the heat from the sriracha is balanced with the mayonnaise. If you can adjust the heat level by reducing the sriracha/ increasing the mayonnaise & vice versa.
Other rices using rice for you to enjoy: Halloumi curry, Peanut Butter Chicken Satay Curry and Crispy Soy Tofu, Aubergine & Rice
If you tried this Viral Salmon Rice Bowl recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Viral Salmon Rice Bowl (Tiktok Recipe)
Ingredients
- 200 g white basmati rice, cooked ahead of time (£1.59/2)=(£0.80)
- 150 g of cavolo nero (£1.00)
- 360 g frozen salmon, 4 fillets, defrosted (£3.55)
- 4 spring onions, thinly sliced to garnish (£0.50)
Cupboard Essentials
- 2 tbsp soy sauce
- 4 tbsp mayo, drizzled (1 per bowl)
- 2 tbsp Sriracha, drizzled (0.5 tbsp per bowl)
- 4 tsp rice wine vinegar (1 tsp per bowl)
- 1 tbsp rapeseed oil
- 1 tbsp honey
- Salt & pepper
Method
Preheat oven to 180°C
- Defrost the salmon and remove the excess liquid from the fish with a paper towel.
- Line a baking tray with parchment paper and place the 4 fillets onto the tray. Add a drizzle of soy sauce, honey and ½ of the rapeseed oil across the 4 fillets and rotate the pieces to evenly coat, placing skin facing down.
- Pop in the oven for around 10 minutes, increase the cook time depending on your salmon fillets. Mine were wide & flat which meant they cooked very quickly.
- Remove the cavolo nero from the stem, tear the pieces into medium-sized rectangles. Place on a lined baking sheet and drizzle over the remaining rapeseed oil. Season with salt and pop in the oven for 6 minutes, or until almost crispy.
- Next, flake the salmon and add a portion to a bowl along with a serving of cooked rice and a drizzle of soy sauce and Sriracha. Stir to combine & place an ice cube on top of the rice.
- Press a small sheet of parchment paper over the bowl of cooked, cold rice and pop in the microwave for 1.5-2 minutes.
- Remove the ice-cube and stir. Drizzle over the mayonnaise and soy sauce. Sprinkle the sliced spring onion to add some crunch and serve with the baked cavolo nero, using the green rectangles to fold up the rice & enjoy!
Notes
- Prepare rice according to package instructions and refrigerate once cooled.
- Marinate the salmon for enhanced flavor, even if for just 15 minutes.
- Cook salmon to retain moisture, avoiding overcooking. I used cavolo nero but feel free to add other garnishes like avocado slices, cucumber slices, and tenderstem broccoli.
Nutrition
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