People Can’t Stop Making This Simple Salmon and Rice Recipe from TikTok
This salmon and rice recipe from TikTok is the perfect way to dress up your leftovers. Here's what to do!
If you’re as addicted to TikTok as I am, there’s no doubt you’ve seen the salmon and rice video slip on through your FYP. It’s unavoidable at this point, regardless of what side of TikTok you’re on! With over 4 million likes, it’s no surprise this video is everywhere you look. And the recipe looks totally tasty. You just know we had to check it out!
How to Make Salmon and Rice
This video comes from lifestyle blogger and TikTok creator @emilymariko. To make the ever-popular salmon and rice bowl, you’ll need to start with…salmon and rice! Emily specifically uses leftovers, but fresh ingredients will also do the trick.
In her video, she starts by placing the salmon on a plate and using a fork to shred it up into smaller strips. She then places a good amount of cooked white rice on top, probably close to a cup in total.
Emily takes an ice cube from her freezer, places it in the middle of the rice, covers it with a sheet of parchment paper and places it in the microwave. Everyone’s in awe of the ice cube physics, but I’ll get to that a little later.
After Emily pulls the salmon and rice out of the microwave, she tosses the ice cube and parchment paper.
She then adds soy, sriracha and Kewpie mayo (an essential condiment) to the combo and mixes thoroughly. She slices up an avocado and lays it on the side of the dish. With a little kimchi in a separate dish, she then opens up a pack of seaweed snacks and digs in. It looks so good!
What’s with the Ice Cube?
Leftover rice tends to build a crunchy outer shell after a day or two, but reheating rice with water actually helps recreate the signature fluff. This is due to the power of steam, one of the most effective ways of cooking. Imagine that!
The ice cube mimics the same process, and the parchment paper helps to keep the steam circling continuously. The power of science truly is amazing, as is this salmon and rice bowl. Thanks, Emily Mariko!