Smoked Salmon Rice Bowl with Edamame and Avocado

This smoked salmon rice bowl is what I make when I want something satisfying with very little effort. It has the same mix of rice, avocado, and seaweed that I love in my tuna stack, but everything gets mixed together in a bowl.

I use tinned smoked salmon, add edamame, and finish it with Kewpie mayo and sriracha. A boiled egg is optional. The best part is scooping up each bite with a sheet of roasted seaweed.

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The Smoked Salmon I Use

I use Fishwife smoked salmon for this bowl. It is already cooked and brings plenty of smoky, savory flavor, so there is no separate protein to cook. Flake it right into the bowl.

Season the Rice First

I pour the rice vinegar and a little toasted sesame oil directly onto the warm rice and mix them in before adding the toppings. The vinegar adds brightness, and just ¼ teaspoon of sesame oil gives the rice a nutty aroma without taking over.

What Goes Into the Bowl

Edamame adds protein and fiber, avocado adds creaminess, and green onion brings a fresh bite. Kewpie mayo and sriracha bring it all together. If you have a boiled egg ready, chop it up and add it for extra protein.

Once everything is in the bowl, mix it together. Finish with crumbled seaweed and keep extra sheets on the side for scooping. I add the crumbled seaweed right before eating so it keeps some crunch.

Easy Swaps

Regular canned salmon, leftover cooked salmon, or canned tuna can work too, though the flavor will be different. Regular mayonnaise can replace Kewpie, and you can adjust the sriracha to your preferred heat level.

For a little extra crunch, you can add diced cucumber. The bowl is also good without the optional egg.

Recipe Card

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Smoked Salmon Rice Bowl with Edamame and Avocado

Author: phuongle19

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins

Servings: 1

Description

A smoked salmon rice bowl with edamame, avocado, Kewpie mayo, sriracha, and roasted seaweed. Egg is optional.

Ingredients

Servings

• 1 cup cooked rice (warm)
• 2 tsp unseasoned rice vinegar
• ¹⁄₄ tsp toasted sesame oil (mix into the rice)
• 1 tin Fishwife smoked salmon (flaked; https://amzn.to/4yTT0Jg)
• ¹⁄₂ cup cooked shelled edamame
• ¹⁄₂ avocado (diced)
• 1 green onion (sliced)
• 1 tbsp Kewpie mayo (or to taste)
• sriracha (to taste)
• 1 boiled egg (chopped; optional)
• roasted seaweed (crumbled, to finish)
• roasted seaweed sheets (for serving)

Instructions

1. Season the rice

   Add the rice vinegar and toasted sesame oil directly to the warm cooked rice and mix well.

2. Add the toppings

   Add the flaked smoked salmon, cooked edamame, diced avocado, and green onion. Add the chopped boiled egg if using.

3. Mix

   Drizzle with Kewpie mayo and sriracha, then mix everything together. Taste and adjust the mayo or sriracha as you like.

4. Finish and serve

   Finish with crumbled roasted seaweed and serve with extra seaweed sheets for scooping. Add the crumbled seaweed just before eating.

Note

Makes 1 generous serving. Timing assumes the rice and edamame are already cooked and the optional egg is already boiled. Use unseasoned rice vinegar; no sugar is added to the rice. Mix the sesame oil into the rice. Serve immediately for the best seaweed texture.

More Easy Salmon Meals

If you have another tin on hand, try my Garlic Butter Smoked Salmon Fried Rice.