Emily Mariko's viral salmon rice bowl. Leftover salmon, rice, Kewpie mayo, soy sauce, Sriracha, and the ice cube trick.
viral · tiktok · main-dish · healthy
🕑Prep5 min
🍳Cook3 min
⏱Total8 min
🍽Serves1
⭐DifficultyEasy
Ingredients
1 cup leftover cooked rice (day-old is better)
1 leftover salmon fillet (4-6 oz, any preparation)
1 tablespoon soy sauce
1 tablespoon Kewpie mayo (Japanese mayo — this matters)
1 teaspoon Sriracha
1/2 sheet nori, torn into pieces
1 ice cube
Sesame seeds for topping
Sliced avocado (optional)
Instructions
1.Layer the bowl. Put the rice in a microwave-safe bowl. Place the salmon fillet on top. Add the ice cube on top of the rice (yes, really — it steams the rice and keeps it from drying out).
2.Microwave. Cover with a damp paper towel and microwave for 2-3 minutes until the salmon is heated through and the rice is steaming.
3.Smash and season. Remove the paper towel. Break up the salmon with a fork and mix it into the rice. Add soy sauce, Kewpie mayo, and Sriracha. Mix everything together until the rice is evenly coated.
4.Top and serve. Top with torn nori, sesame seeds, and avocado slices if using. Eat directly from the bowl.
In September 2021, TikToker Emily Mariko silently made a salmon rice bowl in her kitchen. No voiceover, no music, just ASMR cooking sounds. The video got over 1 billion views and became the most-saved recipe in TikTok history.
The Ice Cube Trick
The genius move is the ice cube. When you microwave rice, it dries out. The ice cube creates steam inside the covered bowl, rehydrating the rice to just-cooked freshness. It’s the kind of trick that makes you wonder why you never thought of it.
Why Kewpie Mayo Matters
Regular mayo won’t give you the same result. Kewpie is Japanese mayo — it’s made with only egg yolks (no whites), rice vinegar instead of distilled, and MSG. It’s richer, tangier, and more umami. This is non-negotiable.
The Beauty of This Recipe
It’s a leftover transformation. You’re taking food that would otherwise be “meh day-two leftovers” and turning it into something you actively crave. The total cost is basically $0 if you already have the salmon and rice.
Emily Mariko's Salmon Rice Bowl
Emily Mariko's viral salmon rice bowl. Leftover salmon, rice, Kewpie mayo, soy sauce, Sriracha, and the ice cube trick.
Prep5 min
Cook3 min
Total8 min
Servings
1
At home~$3.15/serving
vs
Restaurant~$14.17/serving
You save ~78%
Ingredients
Instructions
💡
Pro tip: This recipe tastes even better the next day. The flavors need time to meld together in the fridge.
❄️
Storage: Keeps in an airtight container in the fridge for up to 2 weeks. Freezer-friendly for up to 3 months.
~300-500 cal/serving
CopycatSpices
Emily Mariko's Salmon Rice Bowl
Emily Mariko's viral salmon rice bowl. Leftover salmon, rice, Kewpie mayo, soy sauce, Sriracha, and the ice cube trick.
viral · tiktok · main-dish · healthy
🕑Prep5 min
🍳Cook3 min
⏱Total8 min
🍽Serves1
⭐DifficultyEasy
Ingredients
1 cup leftover cooked rice (day-old is better)
1 leftover salmon fillet (4-6 oz, any preparation)
1 tablespoon soy sauce
1 tablespoon Kewpie mayo (Japanese mayo — this matters)
1 teaspoon Sriracha
1/2 sheet nori, torn into pieces
1 ice cube
Sesame seeds for topping
Sliced avocado (optional)
Instructions
1.Layer the bowl. Put the rice in a microwave-safe bowl. Place the salmon fillet on top. Add the ice cube on top of the rice (yes, really — it steams the rice and keeps it from drying out).
2.Microwave. Cover with a damp paper towel and microwave for 2-3 minutes until the salmon is heated through and the rice is steaming.
3.Smash and season. Remove the paper towel. Break up the salmon with a fork and mix it into the rice. Add soy sauce, Kewpie mayo, and Sriracha. Mix everything together until the rice is evenly coated.
4.Top and serve. Top with torn nori, sesame seeds, and avocado slices if using. Eat directly from the bowl.
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