Bol de arroz con salmón al estilo TikTok

Ingredientes

• 4 oz salmon filet
• 1 1/2 c cooked short-grain rice
• 2 ice cubes
• 1 tsp soy sauce
• 1 tbsp Kewpie Japanese mayonnaise (add more if necessary)
• 1 tsp sriracha
• 1 avocado (sliced)
• 2 packs roasted seaweed sheets
• kimchi (optional on the side)
• furikake (optional topping)
• fried garlic (optional topping)

Preparación

1. 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.

2. 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.

3. 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).

4. 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.

5. 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.

6. 6

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

7. 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.

8. 8

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

9. 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.