TikTok's Salmon Bowl is one of tastiest, simplest and most versatile lunch or dinner recipes! Leftover rice and salmon are mixed with avocado, seasonings and served with crispy Korean seaweed for the most delicious and quick meal! This is a pushy recipe Dear Reader!
While this salmon bowl isn't new to most Asian kids (I grew up eating leftovers like this) the salmon rice bowl has been brought to the mainstream by TikToker Emily Mariko. The combination of Sriracha and Kewpie mayonnaise makes such a great and easy sauce that can top just about anything. Don't have salmon? Use any leftover chicken (fried chicken is delicious heated up) or vegetables. My favourite TikTok food recipe was pesto eggs followed by this and then feta pasta. Having said that not all TikTok food trends are great. I thought that the pasta chips were terrible (seriously, I threw them out) but you can definitely find some gems like this.
My recipe below shows how to make it from scratch including the salmon. My salmon fillets were 200g/7ozs. each. The salmon is still cooked through but it is still very moist inside.
What is Korean crispy seaweed? These are seasoned, crispy small sheets of roasted seaweed, similar to nori (what sushi is wrapped in). These sheets are sold in small 5g packets as snacks and are delicious and have more seasoning than nori sheets. They do get soft quite quickly so eat them straight after you open the packet.
Ice Cube in the microwave? What was new to me was the idea to add an ice cube to the rice and salmon which helps to heat it up but the ice cube doesn't melt. So why doesn't the ice cube melt in the microwave? That's because water molecules are held tightly to each other forming a crystal structure using hydrogen bonds. These bonds stop the water molecules from moving so they don't absorb the energy or heat from the microwave. Microwaves work by exciting or agitating the water molecules in the food you are heating up. The vibration causes friction between the molecules and this produces heat. For rice, it helps moisten it a little so it has a fresher texture and if you don't have ice you can add a tablespoon of water too.
Although lockdown is over, there are still things that I am not quite used to yet and going into a supermarket is one of them. I still do click and collect orders. There was a time where there were some odd substitutions, things missing and there was also an order where every single can had huge dents in it.
For fish I usually try to buy from the fish market but I was pressed for time and they had some nice fresh Tasmanian salmon so I added the salmon to my supermarket order. Usually when you are in the shop you can point to a fillet that you want and salmon fillets vary considerably as you may get a tail end which while perfectly delicious, doesn't look like the classic salmon fillet for a photo. You can write little notes next to each item on your order so I wrote a note to the picker at the supermarket asking for 2 fillets of even thickness. I also write a thank you note to the picker because supermarket staff cop abuse just for doing their job and they are so essential.
I wasn't sure what I would get but I had an inkling when I felt the paper wrapped packet. When I opened up the packet there were two very photogenic salmon fillets. I couldn't have asked for more really. What an unexpected surprising win!
So tell me Dear Reader, have you tried any TikTok food trends? Are you still buying online or are you going into the supermarket?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
TikTok Salmon Rice Bowl
Rated 5.0 out of 5 by 5 readers
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 15 minutes if cooking salmon or 1 minute if using leftovers
- 2x200g/7oz. salmon fillets
- Chilli flakes
- 2 cups cooked sushi rice
- Ice cube
- 2-3 tablespoons soy sauce
- 1/2 avocado, cut into chunks
- 2-3 tablespoons Japanese pickled ginger (gari)
- 1/3 cup sliced green onions, sliced
- Kewpie Mayonnaise
- 3 tablespoons noodle crisps
- 2 packets crispy Korean seaweed*
Pickled ginger, noodle crisps, Sriracha, Kewpie mayonnaise and crispy Korean seaweed are available at larger supermarkets or Asian grocery stores.
Step 1 - First cook the salmon fillets. Sprinkle with sesame seeds and bake in a 200C/400F oven for 15 minutes. Place in a bowl and mash up the salmon into flakes and add salt and chilli flakes to season. Place the rice in a microwave proof bowl and add ice cube (if your salmon is cold you'll microwave it the same time) and cover with parchment. Cook for 1 minute.
Adding ice cube
Cover with parchment
Step 2 - Remove the ice cube and mix the salmon with the rice. Top with soy sauce, avocado chunks, pickled ginger, green onions, Sriracha and mayonnaise. Add noodle crisps last and serve with crispy Korean seaweed.