Emily Mariko has gone viral on Tik Tok for her salmon and rice bowl creation. It all began when Mariko decided to make a quick meal from leftover salmon, and the rest is history.
@emilymariko Always how I eat leftover salmon
Various Tik Tok users are hopping on the bandwagon and recreating this dish for themselves.
@nutritionbykylie My spin on @emilymariko iconic salmon rice bowl #asianfood #lunchideas #salmonrice #learnontiktok #tiktokpartner
These salmon and rice bowl recipes continue to blow up on my “for you” page on the app, so I finally caved and decided to try it.
I have been oddly hyper fixated on salmon as of late, so this recipe could have not appeared at a better time.
All you need is a cooked filet of salmon seasoned to your liking, rice, kewpie Japanese mayo, soy sauce, sriracha, and nori leaves (seaweed). I had to incorporate my own spin to it, so I added cucumber and avocado.
Unfortunately, all of the grocery stores I visited were out of kewpie mayo, so I had to make my bowl without it.
At first I was extremely hesitant about the nori, I hate seaweed but I knew I had to venture out. I tried it by itself and I immediately spit it out.
On the brightside, it was a perfect compliment for the salmon and rice, so I was able to tolerate it for the time being.
I individually seasoned the salmon and rice, so I took it easy on the soy sauce. High blood pressure is definitely not welcome here. The sriracha added a nice hint of spice, it really balanced out the saltiness of the soy sauce.
Mariko added zero veggies to her bowl. I personally enjoy a balance of meat, carbs, and veggies in my diet, so adding the avocado and cucumber really helped lighten the dish up.
I can now see why everyone has been obsessed with this recipe. It’s easy to make, it’s quick, and most of all it’s healthy. As a college student constantly on the go, I can tolerate making this meal after a long and busy day.
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