Emily Mariko Copycat Salmon Bowls
Thank you @emilymariko for sharing this! We flavored the salmon with Omsom misoyaki and served it over homemade sushi rice with all the toppings. Eaten with teriyaki seaweed, this was SO easy and good!
Watch the full recipe video ↗We filmed the full recipe — the reel above shows exactly how we cook the salmon. The list and notes below are what we used.
Ingredients
- Salmon fillet
- Omsom misoyaki sauce
- Cooked sushi rice
- ~3 tbsp rice vinegar, warmed
- ~1 tsp sugar
- ~1 tsp salt
- Kewpie mayo
- Sriracha
- Coconut aminos
- Avocado, sliced
- Scallions, sliced
- Furikake
- Teriyaki seaweed snacks, for serving
Preparation
- 1
Flavor the salmon with Omsom misoyaki — watch the video above for how we cook it.
- 2
Make the sushi rice seasoning: stir equal parts sugar and salt (about 1 tsp each) into about 3 tbsp warmed rice vinegar until dissolved, then mix into the cooked rice.
- 3
Flake the salmon over the sushi rice.
- 4
Top with Kewpie mayo, sriracha, coconut aminos, avocado, scallions, and furikake.
- 5
Scoop up bites with teriyaki seaweed and enjoy!