People Can’t Stop Making This Simple Salmon and Rice Recipe from TikTok
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!
This salsa salmon recipe is great. You can pair the salsa with grilled chicken breasts and barbecued shrimp kabobs, too. The only fresh ingredient not available in my son's garden was the avocado! Make a double batch of the salsa to serve with crisp tortilla chips. —Priscilla Gilbert, Indian Harbour Beach, Florida
My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington
California cuisine is all about balancing flavors. This recipe brings out the sweetness in orange juice and honey and balances it with the kick of ancho chili pepper and balsamic. —Dustin Anderson, Fillmore, California
Impress everyone at your table with this elegant but easy salmon that's delicious and nutritious. You can substitute scallions for shallots if you like. —Linda Press Wolfe, Cross River, New York
If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. —Luanne Asta, Hampton Bays, New York
I have a few good recipes for family-favorite, heart-healthy salmon, but this one is always a hit. I serve it this way at least once a week and sometimes more! —David Krisko, Becker, Minnesota
I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! —Nancy Horsburgh, Everett, Ontario
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. —Mary Ellen Hofstetter, Brentwood, Tennessee
I always enjoy making this easy recipe for my husband, Jim, and me. He absolutely loves salmon and garlic, and they go together so well in this recipe. —Mary Lynn Baronett, Waynesburg, Pennsylvania
Made with canned salmon, these patties are good hot or cold. I usually serve them on buns with slices of ripe tomato, sweet red onion, and red and green bell pepper. —Barbara Coston of Little Rock, Arkansas
Whenever I can get salmon for a good price, I always turn to this simple and delicious recipe. It’s good served with mashed potatoes and fresh green beans, too. —Edie DeSpain, Logan, Utah
If you’re new to cooking fish (or even if you’re a pro), this no-fail salmon recipe is one you have to try. It’s easy enough for everyday, but also wows at dinner parties. —Margee Berry, White Salmon, Washington
A colorful, festive salmon dish makes an impressive addition to your holiday table—and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. —Thomas Faglon, Somerset, New Jersey
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. —Susan Emery, Everett, Washington
We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. —Joni Hilton, Rocklin, California
Our family loves salmon prepared this way, and it's a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. —Wanda Toews, Cromer, Manitoba
This recipe is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls
for five ingredients! —Mary Hawkes, Prescott, Arizona
I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them. —Kara Cook, Elk Ridge, Utah
Often we catch enough of our delicious Northwest salmon to send some to Michigan for my sister to enjoy. This crisp, lemony recipe is a tasty way to enjoy it. —Perlene Hoekema, Lynden, Washington
My family liked this recipe so much one evening that I made it for a potluck the very next day. Everyone raved about it there, too—even people who aren't particularly fond of fish. —Kerin Benjamin, Citrus Heights, California
The garlic-seasoned main dish calls for handy pantry ingredients, including pasta and canned salmon. I serve it with asparagus, rolls and fruit. —Theresa Hagan, Glendale, Arizona
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
Late last summer, the South Carolina heat drove me indoors and away from my grill. So I changed my favorite grill recipe to be made in the oven with just as tasty results. —Mandy Rivers, Lexington, South Carolina
It was my husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon. We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner! —Marianne Bauman, Modesto, California
Salmon is a staple where I live, so I tried it in a stir-fry. My recipe has an orange glaze, but I like it with lime, too. —Joni Hilton, Rocklin, California
My husband and I love salmon, so I'm always looking for fun ways to change it up. We both love the blend of heat and citrus, plus the foil packet makes for easy cooking and cleanup! —Roxanne Chan, Albany, California
You won't have to fish for compliments with this tasty recipe. Poaching is a quick and healthy way to prepare an entree as delicate as fish, keeping it moist and tender while cooking. And the flavorful spinach sauce adds a pretty green accent to the pink salmon. —Taste of Home Test Kitchen
I combine seven easy ingredients for this salmon patty recipe. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture. —Bonnie Evans, Cameron, North Carolina
Now that I have this recipe, my husband and I always look forward to the fresh wild salmon season. You can find hoisin sauce in the international foods aisle at the grocery store. —Cheryl Rein, Orlando, Florida
This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! —Courtney Stultz, Weir, Kansas
A magazine featured this recipe years ago, and it's still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. —Norma Fell, Boyne City, Michigan
My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California
I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It’s the first French recipe I learned, and the delightful little packages are family-friendly. —Renee Greene, New York, NY
This simple salmon gets its crunch from a coating of crushed pistachios, panko bread crumbs and Parmesan cheese. Add steamed veggies and rice and it's dinnertime! —Anthony Oraczewski, Port St. Lucie, FL
This Asian/Mexican fusion dish is ready in minutes—perfect for an on-the-run-meal! If the salmon begins to stick, add 2-3 tablespoons of water and continue cooking. —Marisa Raponi, Vaughan, Ontario
Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. —Naylet LaRochelle, Miami, Florida
This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. It's a treat for both of us, so when I get some, I try to make it a very special dish like this one. —Hidemi Walsh, Plainfield, Indiana
Mesquite wood chips give this fish dish a smoky flavor. If using a charcoal grill, add wood chips directly to the coals. If using a gas grill, wrap the chips in a foil pouch; poke several holes in the pouch and place it on the rock grate. —Jeri Kilpatrick, Hoodsport, Washington
A friend mentioned a Turkish salmon and couscous dish that sounded fantastic, so I started experimenting. I prefer this salad warm, but it's also tasty served cold. —Jeni Pittard, Statham, Georgia
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