Food & Drink

I Tried the Leftover Salmon Rice Bowl That’s All Over TikTok and It’s My New Favorite Lunch

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A few days in the past I seen that my whole FYP (for you web page) on TikTok was consumed by a lady named Emily Mariko. Her cooking movies are made in a spotless, well-lit kitchen; her fridge is the cleanest, freshest place on the web; and her wardrobe is essentially the most admirable assortment of cool, stylish athleisure. What’s it about her movies that I, together with the remainder of TikTok, can’t cease watching? I’m actually unsure, however I’m strapped in and really a lot alongside for the journey.

Her leftover salmon and rice dish is by far her hottest creation. It appears the children are saying that this dish has everybody on TikTok “in a chokehold.” That’s a graphic approach to put it, however I assume she’s bought her arm round my neck, too, as a result of I merely haven’t any different choice however to check out this recipe. It’s the subsequent huge factor since feta pasta, so it’s time to offer it a whirl.

Easy methods to Make a Salmon Rice Bowl

The dish itself is kind of easy and a really intelligent manner to make use of up leftovers. First, use the again of a fork to mash up leftover cooked salmon. Then, add a heaping pile of leftover rice. Place an ice dice on the prime of your rice pile, then cowl the entire thing with a sheet of parchment. Microwave till the rice and salmon are heat; this was about two minutes for me. Take the parchment off and discard the ice (it doesn’t utterly soften).

Subsequent, season the dish with Sriracha, mayo (Kewpie is pretty much as good because it will get, however any mayo will suffice), and soy sauce, then combine every thing up. To serve it, place a couple of avocado slices on prime together with a spoonful of kimchi. Some variations on Emily’s recipe add different recent substances like diced cucumbers, so toss some in should you like. Use a pair of chopsticks and a small sheet of seaweed to scrunch up a few of the salmon and rice combination like a sushi roll. Now, that’s the right way to flip your leftovers into a reasonably bang-up lunch.

This was so scrumptious. I don’t prepare dinner a ton of fish at residence, however after one chew, I would have to turn into an individual who usually finds themself with leftover salmon. It got here collectively tremendous rapidly and it was fairly enjoyable to eat (though I’d argue that consuming something with chopsticks is all the time extra enjoyable). Reheating the food with an ice cube below the parchment was undoubtedly a professional transfer — the ice gently steamed the rice so it warmed up properly with out turning into gummy or chewy. Frankly, I’m excited to eat the leftovers and luxuriate in this another time.

What’s extra attention-grabbing to me about this salmon rice dish is just not how scrumptious it’s, however the absolute viral thunderstorm that it has created. I can’t open TikTok with out being utterly bombarded by Emily Mariko Salmon Rice Discourse. Sure, there’s discourse. All viral recipes are polarizing as a result of there’s one facet saying how utterly earth-shattering and superb this new recipe is and there’s the opposite facet saying that it’s nothing new. Naturally, this salmon rice dish is getting that remedy.

On the finish of the day, I don’t assume Mariko supposed for her salmon rice lunch to draw the eye that it has, which is the hilarity of a recipe going viral. We are able to chalk virality as much as the inexplicable algorithms of social media, however there’s no denying that this dish is straightforward and attractive — no matter what the remark part has to say about it.

My #1 Tip for Making Salmon Rice

Don’t hassle measuring your substances. Use as a lot salmon and rice as you intend to eat, and season to style. If it wants extra salt and umami flavors, add extra soy sauce. If it wants warmth, add extra Sriracha. If it wants a bit extra fats and full-bodied texture, add an additional squeeze of mayo. No want to tug the measuring cups out for this one.

Sara Tane


Sara Tane is a meals author and personal chef primarily based in Brooklyn, New York. She is a graduate of the Institute of Culinary Training and has written for Cooking Gentle,, and The Feedfeed. She additionally has a severe factor for oysters.

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