Salmon Rice Bowl with Cucumber Kimchi. If you’ve seen the viral salmon rice bowl on TikTok, this is my Korean version.
It’s crazy how things can go viral these days. And once they go viral, you have millions of people making your recipe. It’s crazy. Emily Mariko (who now has over 9.8 million followers on TikTok) created the salmon rice bowl. She reheats rice and leftover salmon, places an ice cube on top, heats it up and adds sriracha and kewpie mayo and eats it with some gim (nori in Japanese) and kimchi.
Seasoning the leftover salmon with sriracha and kewpie mayo is genius in my opinion. It adds heat and creaminess and flavor. and the ice cube is just brilliant.
My kids love this dish and now, we make these salmon rice bowls all the time. I seriously wouldn’t be surprised if there was a surge of kewpie mayo selling after this salmon rice bowl went viral.
Salmon Rice Bowl with Cucumber Kimchi
I recently made some quick cucumber kimchi and ate it with rice salmon and gim. Instead of the sriracha, I used gochujang and the kewpie mayo. Delicious! I hope you try my version of this dish.
Salmon Rice Bowl with Cucumber Kimchi
Ingredients
For the salmon:
- 2 salmon fillets skin on
- olive oil extra virgin
- lemon pepper seasoning*
- smoked paprika
- salt and pepper
For the rice bowl:
- cooked rice
- cucumber kimchi linked above
- gochujang
- sesame oil
- kewpie mayonnaise
- gim or seasoned roasted seaweed
Instructions
For the salmon:
- Preheat your oven to 425 degrees. Drizzle the olive oil over the salmon and generously sprinkle the seasonings over the salmon. Bake in the oven for about 10 minutes.
For the rice bowl:
- To assemble: place some cooked rice into your bowl. Place a salmon fillet on top. Smash with a spoon or fork, drizzle with the gochujang, sesame oil and the kewpie mayonnaise. Place some of the cucumber kimchi on the side and enjoy with some gim.
