Leftover salmon was never more popular than when Emily Mariko started making her now-famous salmon rice bowls on TikTok. Our easy meal prep plan starts with roasted salmon and veggies specifically so you can make a version of this recipe. Her hack is using an ice cube to help steam the leftover salmon and rice so it doesn’t dry out, then you just mix with Kewpie mayonnaise (richer, creamier, and a little sweet), sriracha, furikake (Japanese rice seasoning with seaweed and sesame seeds), and some Everything Sauce (a savory-tangy-spicy dipping and drizzling sauce). Mix it all up, tuck into lettuce cups with scallions, and a quick and delicious lunch or dinner is served. If you have more than one piece of salmon leftover, this recipe doubles easily for 2–4 people.
1 (5- or 6-ounce) piece of cooked salmon, seasoned with Cravings’ Cracked Black Pepper & Citrus seasoning or spice blend of your choice
2 tablespoons Kewpie mayonnaise
2 teaspoons sriracha, or more if you like it spicier
2 teaspoons Everything Sauce
1 tablespoon furikake (Japanese rice seasoning; optional)
6 Boston, Bibb, or Butter lettuce leaves
1 cup cooked short grain white rice
1 scallion, green and pale green parts only, sliced thinly
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