Best lunch of the week!♬ original sound - Emily Mariko
If you've spent any time on TikTok lately, you've likely come across a few (or in my case, hundreds and thousands) videos recreating Emily Mariko's salmon rice. A leftover meal commonly eaten in Japanese and Korean households, the content creator's version of the easy lunch has gone viral. Her TikTok sharing the recipe has garnered over 34 million views in less than two weeks, and unlike the famous baked feta pasta or Gigi Hadid's spicy vodka pasta, this trend is beyond simple and can be whipped up in 10 minutes flat using leftovers.
After "hearting" so many TikToks of the meal, I finally gave into the hype and ordered some kewpie mayo (a delicious Japanese mayonnaise made of egg yolks) to try it for myself. The dish really only requires six ingredients, though you can easily customise your bowl however you like.
Emily famously microwaves her leftover salmon and rice with an ice cube — which I've since learned steams the rice — but since I was impatient, I quickly made rice and cooked a piece of salmon right before putting together the bowl. The process was even easier than expected, and the result was a filling, tasty lunch that I'll definitely be adding to my meal rotation. My final takeaway? The salmon rice deserves all the attention it's getting. Ahead, see exactly how I made the viral meal and a breakdown of the full recipe.
- White rice
- Salmon fillet
- Soy sauce
- Kewpie mayo
- Roasted seaweed
- Half an avocado (optional)
- Kimchi (optional)
- Gently flake your salmon and spread it across a plate.
- Add a serving of rice on top of the salmon.
- Add a dash of soy sauce, sriracha, and kewpie mayo on top.
- Mix all the ingredients together.
- Optional, but top your bowl with half a sliced avocado, kimchi, and any other sides to your liking.
- Wrap a chopstick-full of the rice with a piece of roasted seaweed for the perfect bite, and enjoy!
- 1 serving
- Total Time
- 9 minutes, 59 seconds