A Cozy, Viral Dish That’s Equal Parts Comfort and Customization

What began as a viral video became a full-on kitchen staple—and for good reason. The TikTok salmon rice bowl is effortless, nourishing, and endlessly adaptable. Flaky salmon, warm rice, a dab of Kewpie mayo, a splash of soy sauce, and a square of roasted seaweed come together in a bowl that feels like a hug. It’s the kind of no-recipe recipe that still feels intentional—built from pantry staples and elevated by texture, temperature, and just a hint of nostalgia. A lazy day meal that’s anything but boring.

Ingredients

Serves 1 generously, or 2 as a light meal

• 1 small fillet cooked salmon, skin removed (approx. 120g / 4 oz)
• 1 cup steamed short-grain rice, warm (200g)
• 1 tsp soy sauce
• 1 tsp rice vinegar (optional, for tang)
• 1 tbsp Kewpie mayonnaise
• 1 tsp sriracha or chili crisp, to taste
• ½ avocado, sliced (optional but recommended)
• ½ sheet roasted seaweed (nori), cut into small squares or strips
• Toasted sesame seeds
• Optional: pickled ginger, chopped spring onions, or a drizzle of unagi sauce

Instructions

In a wide bowl, place the cooked salmon and flaked it gently with a fork. You can use leftover roasted salmon, pan-seared fillets, or even canned salmon if you’re short on time.

Add a warm scoop of steamed rice directly over the salmon. Cover loosely with parchment or a microwave-safe plate and heat for 30–45 seconds to bring everything to a cozy temperature.

Drizzle with soy sauce and a splash of rice vinegar, then add a generous spoonful of Kewpie mayonnaise and your choice of sriracha or chili crisp. Mix everything together until well combined, creamy, and speckled with flavor.

Top with sliced avocado, a sprinkle of toasted sesame seeds, and torn pieces of nori. Serve with extra seaweed on the side for scooping or wrapping.

Cooking Tips

Use warm rice—cold rice won’t melt the Kewpie mayo properly or bring the salmon back to life. If you're using leftover salmon, reheat it briefly or flake it warm into the bowl just before adding the condiments. This dish is all about balance: creamy from the mayo, salty from the soy sauce, spicy from the sriracha, and briny from the nori. Don’t skip the toasted sesame seeds—they add a nutty depth that brings it all together. And if you're feeling fancy, a spoonful of ikura or a drizzle of truffle oil takes it over the top.