Emily Mariko's Salmon Rice Bowl

Famous for the 'ice cube hack' to reheat rice without drying it out.

Emily Mariko's Salmon Rice Bowl

15 min · 1 servings

Ingredients

  • Leftover cooked salmon
  • Leftover white rice
  • 1 Ice cube
  • Soy sauce, Sriracha
  • Kewpie Mayo (Japanese mayo)
  • Sliced Avocado
  • Roasted Seaweed snacks (Nori)

Method

  1. Place salmon on a plate and flake it with a fork.
  2. Add cold rice on top. Place an ice cube in the center.
  3. Cover with parchment paper. Microwave for 2 minutes.
  4. Remove remaining ice cube.
  5. Drizzle soy sauce, sriracha, and Kewpie mayo. Mix well.
  6. Serve with avocado slices; eat by wrapping in crispy seaweed.

Chef's tip: The ice cube creates steam that rehydrates the rice without making it soggy

From The Edible Codex · 261 recipes