Step 1

Place the salmon in a shallow bowl and remove the skin. Use your fork to flake the fish into smaller pieces. Evenly spread out the fish throughout the bowl.

Step 2

Scoop the rice onto the flaked salmon and use the fork to evenly spread out the rice throughout the bowl so it heats evenly.

Step 3

Take one or two ice cubes and place them on top of the rice. (Emily prefers the ice cubes, but we prefer sprinkling 1-2 tablespoons of water around the rice for more even coverage).

Step 4

Cover with parchment paper and mold it over the rice and salmon using your hand. You can also use a hand towel to cover the salmon bowl. This will help create a steaming effect in the microwave and evenly heat and hydrate the rice while cooking.

Step 5

Cook for two to three minutes in one-minute intervals checking to see if it’s thoroughly heated. Remove the parchment paper (or towel) and remove any excess ice cubes.

Step 6

Sprinkle the rice with soy sauce, Kewpie mayonnaise, and sriracha on top.

Step 7

Mix all the ingredients with the fork until it’s thoroughly incorporated. Taste the rice bowl and adjust if you want more salt, mayo, or spiciness.

Step 8

Optional: sprinkle furikake and/or fried garlic over the rice for extra texture.

Step 9

To eat: take one roasted seaweed sheet and add the salmon bowl mix on top with avocado and eat! Serve with a side of kimchi and enjoy.