Weeknight Salmon Bowl
This has been my go-to dinner lately-I make it at least once a week.
It’s quick, satisfying, and gives total sushi vibes without any of the effort-and my husband’s obsessed with it! Think warm rice, flaky salmon, a little kewpie drizzle, and seaweed snacks on the side for scooping. It’s simple, customizable, and hits every time.
Note: I don’t cook with exact measurements. These recipes are meant to be felt, tasted, and adjusted-measure with your heart and eyes like I do!
Ingredients List
cooked rice (white or brown)
salmon filet
olive oil
salt
paprika
soy sauce
kewpie mayo
sriracha (optional)
sesame seeds
avocado (optional)
cucumber (optional)
roasted seaweed snack (optional)
Directions
Cook the rice
Prepare your desired amount of rice and set aside.Season the salmon
Lightly season both sides of the salmon with paprika and salt.Cook the salmon
Heat a small amount of olive oil in a pan over medium heat. Cook the salmon for 6-8 minutes on each side, or until fully cooked.Remove excess oil
Take the salmon off the heat and gently pat dry with a paper towel.Shred the salmon
Using a fork, flake the salmon into small bite-sized pieces.Assemble the bowl
Add rice to your bowl, then top it with the shredded salmon.Add soy sauce
Drizzle soy sauce over the rice and salmon. Mix until everything is well combined.Drizzle and garnish
Finish with a drizzle of Kewpie mayo, a touch of sriracha (optional), and a sprinkle of sesame seeds.Optional toppings
Add sliced avocado, cucumber, or any fresh toppings you like.Serve with seaweed snacks
Enjoy your bowl with crispy seaweed on the side for extra crunch!
The roasted seaweed snacks are a must for me with this weeknight meal. I love using them to scoop up the rice and salmon, and sometimes I even turn it into mini hand rolls-it makes it feel like a low-effort sushi night at home.
Tag me on instagram @homewiththekeys-I’d love to see how you made it!