This delicious lunch idea is super quick – but that’s not even the best part. Not only will you become hooked on these Salmon Rice Bowls, the kids will too!

Filling, ready in a jiffy and an absolute taste sensation, Salmon Rice Bowls have become a viral sensation thanks to TikToker Emily Mariko – her original video has racked up an incredible 80 million views! And as much as I love her recipe, I’ve adapted it to suit my family’s tastes.

Essentially, a Salmon Rice Bowl is like deconstructed sushi. There’s no rolling, no fiddling, just mix everything together and use seaweed snacks as a vessel to get every tasty morsel in your mouth!

The seaweed snack sheets stay crispy, unlike nori once they’ve been made into sushi. So there’s a crunch that’s honestly so moreish!

How to make Salmon Rice Bowls even easier!

Since I first started making these bowls for lunch, I’ve discovered a shortcut that actually enhances the flavour and saves so much time. There’s no need to cook a piece of salmon to use in your Salmon Rice Bowl – just grab a pack of Tassal Cooked Tassie Salmon next time you’re shopping.

It’s already cooked, so there’s no need to get out a pan or the airfryer. And it’s not just cooked any old way, Tassal Cooked Tassie Salmon are pure Tassie salmon fillets that have been cured in sea salt and smoked over beechwood until cooked through. They’re packed with flavour, flake beautifully (perfect for this dish) and are also a great source of protein and omega-3.

Each pack has two serves, and that means I can get lunch for myself and the two kids out of one pack of Tassal Cooked Tassie Salmon.

Salmon Rice Bowl

This recipe serves one, but it’s really easy to double it.

• 1 serve of Tassal Cooked Tassie Salmon
• 1 cup microwave rice
• 1 tbsp Kecap Manis Sweet Soy Sauce
• 2 tsp Kewpie mayonnaise
• 2 tsp sweet chilli sauce
• 1/2 avocado, sliced
• 1/4 cucumber, chopped
• Seaweed snacks

1. Cook the microwave rice following the instructions, then place it into a bowl.
2. Add the Tassal Cooked Tassie Salmon, Kecap Manis, Kewpie mayo, sweet chilli sauce, cucumber and avocado and give everything a good mix.
3. Place a heaped teaspoon full of the mixture on a seaweed snack and pop the lot into your mouth – it’s the perfect mouthful!

Make it your own!

The original sushi rice bowl calls for soy sauce, and if you prefer your bowl to be more salty and less sweet, swap out the Kecap Manis for the same amount of soy sauce.

You can also use Sriracha chilli sauce instead of sweet chilli if you prefer more of a kick. Of course, if you’re making it for the kids, you can leave the spicy sauces out altogether.

If you’ve got leftover rice, this is the perfect way to use it up. Just re-heat it in the microwave using this trick: place an ice-cube on the rice and gently cover it with baking paper. The ice-cube won’t melt (promise!), it just creates steam so the rice is lovely and fluffy.

Using warm rice really is the key to this recipe. I’ve tried it cold and it’s just not as nice! And when you mix the Tassal Cooked Tassie Salmon through the rice it warms it beautifully. And you can use any rice you like – I’ve tried this with brown rice and it adds a beautifully nutty flavour that gives the dish a whole new twist.

What I adore about this lunch idea is that it can be adapted and changed so it feels like a different meal every time. Experiment with different herbs and vegetables to give it extra crunch, texture and flavour. Trust me, try it once and you’ll be hooked on Salmon Rice Bowls too!

Mouths of Mums is proudly working together with Tassal to bring you this article. Tassal is Australia’s largest producer of Tasmanian grown Atlantic salmon, with a focus on quality and sustainability. 

What would you add to a Salmon Rice Bowl? Let us know in the comments below.

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