Emily Mariko broke the internet with this incredibly simple yet satisfying lunch. It turns leftover cooked salmon and white rice into a meal that feels like a deconstructed spicy salmon roll.

The magic is in the technique: placing an ice cube on the rice before microwaving it steams the rice perfectly without melting the ice cube. Once mashed with soy sauce, spicy mayo, and sriracha, you eat it by scooping it up with small squares of roasted seaweed and avocado.

Ingredients You Need

• 1 leftover cooked salmon fillet
• 1 cup leftover cooked white rice
• 1 small ice cube
• 1 tbsp soy sauce
• 1 tbsp kewpie mayonnaise (or regular mayo)
• 1 tsp sriracha
• 1/2 avocado, sliced
• Roasted seaweed snacks

Step-by-Step Instructions

1. Place the cooked salmon fillet on a microwave-safe plate and use a fork to flake it apart.

2. Pile the leftover white rice on top of the flaked salmon.

3. Place a single ice cube in the center of the rice and cover the entire plate with a piece of parchment paper.

4. Microwave for 2 minutes. The ice cube will barely melt, but it will create steam that perfectly reheats the rice. Discard the ice cube.

5. Drizzle the soy sauce, kewpie mayo, and sriracha over the hot rice and salmon. Use a fork to mix everything together until creamy.

6. Serve with sliced avocado on top. To eat, use a small square of roasted seaweed to scoop up a bite of the salmon rice mixture and avocado.

Troubleshooting: Why is my Viral Emily Mariko Salmon and Rice Bowl not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.