Viral TikTok Salmon Rice Bowl (Easy 5-Minute Recipe)

This viral TikTok salmon rice bowl is still everywhere for a reason. It’s the ultimate leftover glow-up: flaky salmon, warm rice, a creamy spicy-salty sauce, then you scoop it up with seaweed like a little DIY hand roll. It’s fast, satisfying, and hits that perfect comfort-food-but-not-heavy lane, which is why it keeps circling back on social media. If you’ve made my Dumpling Lasagna or Chicken Scallion Rice, you already know I don’t miss when it comes to TikTok recreations, and this one’s as legit as it gets.

Why You'll Love This Salmon and Rice Bowl

Emily Mariko made the first viral salmon and rice bowl, and tons of viral recreations have blown up since. I wanted to make a version that's big on flavor with almost no effort. You’re using cooked salmon and rice, then building that craveable sauce combo (think soy sauce + Kewpie-style mayo + sriracha) that tastes like something you’d pay for at a lunch spot. The creamy heat coats every grain of rice, the salmon stays tender and flaky, and every bite feels like it’s doing the most, even though you didn’t.

It’s also a texture dream. Warm, fluffy rice. Soft, flaky salmon. Cool toppings like avocado or cucumber if you add them. And the seaweed snack sheets turn it into the perfect bite every time, salty, crispy, and just fun to eat. That “wrap it in nori” move is a big part of why the original version blew up in the first place.

And it’s endlessly customizable, which is why it’s stayed relevant. Keep it classic, go extra spicy, add kimchi for tang, toss in cucumber for crunch, or add furikake and sesame seeds to make it feel even more like a real bowl you’d order out. It’s the kind of recipe you can make once and then riff on forever depending on what’s in your fridge.

However you make it, I know you'll love this recipe. Just look at what other readers are saying:

I loved this as a quick healthy meal option. I used the dressing the next day on a salad, delicious. -Jessica

Ingredients You'll Need

• 1 Cooked Salmon Filet
• 1 cup Cooked Sushi Rice
• 1 Ice Cube
• 1 tbsp. Soy Sauce
• 1 tbsp. Kewpie Mayo
• 1 tbsp. Sriracha or Kimchee Base Sauce
• ½ Avocado, sliced
• ¼ cup Roasted Seaweed Snack
• Chopped Cilantro

This healthy salmon bowl goes really well with this cucumber salad, so you might want to make that too!

How to make Salmon Rice Bowl

Step 1: Shred the Salmon

First, place the already cooked salmon at the bottom of a bowl and shred it with a fork.

Step 2: Heat the Salmon and Rice

Next, top the salmon fillets with the leftover rice and place an ice cube in the middle of the plate. Then, microwave it in 30-second increments until warm. Once you take it out of the microwave, mix the salmon and rice until well combined and make sure it's reached your desired temperature.

Step 3: Add the Sauces

Now, you can make the sauce that gives this bowl recipe its unbelievable flavor. Add the soy sauce, mayo, and sriracha sauce to the bowl with the salmon and rice mixture. Stir to combine the sauce with the salmon bowl until the salmon and rice are coated in the sauce.

Step 4: Top and Serve

Finally, top this incredibly delicious bowl with some avocado slices, seaweed snacks, and chopped cilantro. Then grab a fork or spoon and dig in! Enjoy!

Pro Tips To Make The Best Salmon Rice Bowl

• Use cooked salmon that’s still juicy: This bowl is at its best when the salmon flakes easily and stays moist. If you’re using leftovers, drizzle a tiny splash of water on the salmon before microwaving so it doesn’t dry out.
• Don’t skip the ice cube trick: Dropping an ice cube on top of the rice in the microwave adds just enough steam to reheat everything evenly without turning the salmon into rubber. Pull the ice cube out (or let it melt in) and then mix.
• Break up the salmon first, then add rice: Shred the salmon in the bowl before you add the rice so it mixes evenly and you don’t end up with big dry chunks. Once the rice is warm, stir everything together until it’s fluffy and combined.
• Warm it first, sauce it second: Always microwave the salmon and rice before adding mayo. If you add mayo before heating, it can get oily and separate. Heat first, then stir in soy sauce, mayo, and sriracha.
• Use the right mayo: Kewpie-style mayo gives the creamiest, slightly sweet-tang flavor that makes this bowl taste like takeout. Regular mayo works too, just start with a little less and adjust.
• Add soy sauce slowly: Some soy sauces are saltier than others, and seaweed snacks add salt too. Start small, mix, taste, then add more if needed.
• Make it cling like a real “rice bowl”: If it feels a little dry after mixing, add 1 to 2 teaspoons of water (or a tiny splash of rice vinegar) and stir again. It loosens everything and makes the sauce coat the rice better.
• Avocado goes on last: Keep the avocado fresh and bright by topping it at the end, not mixing it in. If you’re meal prepping, store the avocado separately and add it right before eating.
• Seaweed is your utensil: The magic of this bowl is scooping it with seaweed snacks like a mini hand roll. Use smaller bites and it’s way more fun (and honestly tastes better).
• Easy upgrades if you’ve got them: A sprinkle of sesame seeds or furikake, a squeeze of lime, sliced cucumber for crunch, or a spoonful of kimchi takes this from viral snack to full-on obsession.

Salmon Rice Bowl FAQS

Why do people put an ice cube in the salmon rice bowl?

It’s a steam trick. The ice cube melts and creates gentle steam in the microwave, which reheats the rice without drying out the salmon. It helps everything warm evenly and stay tender.

Can I make this with canned salmon?

Yes. Drain it well and remove any skin or bones if needed. Canned salmon can be a little drier, so add an extra teaspoon of mayo and go lighter on the microwave time since it’s already cooked.

What kind of rice works best?

Any rice works, but short-grain or jasmine rice feels the most “rice bowl” style and mixes really well with the sauce. Day-old rice is totally fine, it reheats great with the ice cube trick.

What’s the best mayo for a TikTok salmon bowl?

Kewpie-style mayo is the classic choice because it’s extra creamy and has a slightly sweet-tang flavor that pairs perfectly with soy sauce and sriracha. Regular mayo works too, just adjust to taste.

Is this salmon bowl spicy?

It depends on how much sriracha you use. Start with a small amount, mix, taste, then add more until it’s your perfect heat level.

Can I eat this cold?

You can, especially if you’re using freshly cooked rice that’s cooled and chilled salmon, but most people prefer it warm because the sauce melts into the rice and tastes richer.

How do I store leftovers?

Store the salmon and rice mixed together in an airtight container in the fridge for up to 2 days. Keep toppings like avocado, cilantro, and seaweed separate and add them fresh when you eat.

How do I reheat it without drying out the salmon?

Microwave it with an ice cube again, or add a teaspoon of water and cover loosely. Heat in short bursts and stir halfway through. Then add your mayo/sriracha if you didn’t already.

What can I use instead of seaweed snacks?

Nori sheets cut into squares work great. You can also serve it in a bowl with sliced cucumber, crunchy lettuce, or even crushed wonton strips, but seaweed gives the most classic “hand roll” bite.

More Recipes You'll Love

• Chicken over rice (Halal Guys recipe)
• Potato mochi
• Cheesy TikTok spaghetti alfredo
• Benihana fried rice
• Grinder sandwich
• Southern chicken and rice
• KFC Nashville chicken tenders
• Doritos taco casserole