Salmon Rice Bowls Recipe

Rice, salmon, cucumber, avocado, scallions and spices in bowl

The recipe for Salmon Rice Bowls uses one of Al Roker's all-time-favorite condiments — Kewpie mayonnaise, a smooth and creamy Japanese mayo.

Amy Roth

Salmon is always a winner in my book, but this dish is truly a win-win because it encourages us to try out some new flavors. Furikake, a Japanese condiment made with sesame seeds, green seaweed flakes, nori, and sometimes dried fish flakes, makes a welcome appearance here. The recipe also uses one of my favorite condiments of all time, Kewpie mayonnaise, which is King of Mayo. If you’re thinking, Mayonnaise, OK, what’s the big deal? The deal is that this Japanese mayonnaise is smoother and creamier because it’s made with only the yolks rather than the whole egg. It also has a unique zip of flavor since it’s made with a blend of vinegars. Then there’s the squeezy package and the cute little baby on the front with a topknot curl. You can find Kewpie in Asian markets and there’s always the internet, people. —Al Roker

Salmon Rice Bowls

Serves 2

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients

⅓ cup mayonnaise, preferably Kewpie
2 teaspoons toasted sesame oil
1½ teaspoons sriracha
½ teaspoon kosher salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon chili powder
⅛ teaspoon freshly ground black pepper
2 (6-ounce) skinless salmon filets
1 tablespoon canola oil
4 cups cooked sushi rice (from 2 cups raw)
Sliced cucumber, avocado, and scallions, for serving
Furikake (see headnote), for sprinkling
Roasted nori snack sheets, for serving (optional)

Directions

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Combine the mayonnaise, sesame oil, and sriracha in a small bowl and mix well. Set aside.

Stir together the salt, paprika, garlic powder, cumin, chili powder, and pepper in another small bowl. Place the salmon filets on the prepared baking sheet at least 2 inches apart from each other. Brush with the oil and sprinkle with the spice mixture. Bake until the internal temperature reaches 125°F on an instant-read thermometer for medium-rare, or until it’s as done as you like, 10 to 12 minutes. Transfer to a plate and let rest for 5 minutes.

Divide the rice between two bowls. Top with the salmon, cucumber, avocado, and scallions. Drizzle with the spicy sauce, garnish with the furikake (if using), and serve with the nori sheets, if desired.

Note: You can enjoy the rice bowl with a fork, or you can mix everything together and wrap in roasted nori snack sheets and enjoy as a mini roll-up.

Excerpted from the book Al Roker’s Recipes to Live By: Easy, Memory-Making Family Dishes for Every Occasion by Al Roker and Courtney Roker Laga. Copyright © 2024 by Al Roker. Reprinted with permission of Legacy Lit, an imprint of Grand Central Publishing. All rights reserved.