Vegan Viral TikTok Salmon Bowl

I remember seeing the viral Emily Mariko salmon bowl on Youtube and TikTok several months ago and thinking it looked so delicious and simple to make. I’ve seen people make a vegan TikTok salmon bowl with tofu, but to be honest I just don’t feel like that would fully replicate the flavor and texture that the salmon would add to the dish. Every once and awhile, in instances like this, I start to wish that I ate fish, eggs, etc. to be able to experience certain recipes the way they were intended, but there are more important factors that keep me from eating animal products. Luckily, there are more and more vegan products on the market every time I look and I just so happen to come across plant based salmon burger patties made by the brand Good Catch recently and knew this was the perfect excuse to try them!


I had previously tried the Good Catch tuna which was pretty good, but not my favorite vegan meat (though I would definitely try it again), so I wasn’t sure if I’d love the salmon patties. My, oh my, these salmon patties are incredible. Quite possibly one of my favorite vegan ‘meat’ products!! They are so delicious and have so much flavor, but not too fishy. And the texture is wonderful, too - it’s flaky and yet holds together well and is perfectly moist. They crisp up great on the outside, too, which makes them extra tasty, because vegan patties can sometimes be just mushy. The flakiness is truly perfect for this recipe and why these patties are the way to go over tofu.

If you are able to get your hands on some of these plant based salmon patties, I highly recommend giving this recipe a try!

WHAT IS THE VIRAL TIKTOK SALMON BOWL

The original video is one made by Emily Mariko showing how she likes to use leftover salmon.

To make it, she flakes leftover salmon on a plate, adds leftover rice and an ice cube, covers it and microwaves it (the ice cube is for adding moisture back to the leftover rice). She then adds soy sauce, kewpie mayo (a Japanese mayo), sriracha, and avocado. To eat, she folds a small roasted nori sheet around each bite.

The recipe I have written below is my take on the bowl. My goal was to replicate the flavor and texture experience, but also to achieve a similar level of convenience to reheating leftovers. While this recipe requires a little bit more than a microwave, the hardest part is cooking a frozen patty in a pan, so for me, this is a very easy and convenient meal. I even added a quick step that takes this recipe to the next level!

HOW TO MAKE A VEGAN TIKTOK SALMON BOWL

  1. Cook rice per your preferred method. I use my instant pot because it’s so easy! To do so, add 1 cup rinsed white rice to the instant pot with 1-1/4 cups water. Use the pressure cook setting on high for 3 minutes, then let it natural release on ‘keep warm’ for 15 minutes.

  2. Cook the frozen Good Catch Foods plant-based salmon burgers in a pan. Once they are browned on both sides, pour some teriyaki sauce over them and flip a few times, letting the sauce caramelize on both sides.

  3. In the meantime, slice some avocado and/or cucumber if using and make a quick sriracha mayo.

  4. Add the cooked rice to the bowl with a caramelized salmon patty on top, then add the cucumber/avocado and drizzle the sriracha mayo over the top.

  5. Mash the salmon patty with a fork and mix it in with the rice for the same experience as the original TikTok video.

  6. Eat each bite with a roasted nori sheet, or tear the sheets into pieces and sprinkle over the top if you want to be even lazier, like me!

INGREDIENTS

  • white rice

  • Good Catch Foods plant-based salmon burgers

  • teriyaki sauce

  • sriracha

  • Hellman’s vegan mayo / your favorite mayo, or my oil-free vegan mayonnaise for a healthier alternate!

  • avocado and/or cucumber

  • optional: greens/sprouts

  • a package of seaweed snacks (I love the gimME organic teriyaki roasted seaweed)

the recipe

Vegan Viral TikTok Salmon Bowl

Vegan Viral TikTok Salmon Bowl

Yield: 2
Author: MADELINE APPEL

Ingredients

Instructions

  1. Cook the white rice per your preferred method.
  2. In a cast iron skillet or nonstick pan, heat a small amount of oil over medium heat. Add the frozen salmon burger patties to the skillet, and cook for several minutes until the bottom starts to brown. Flip and brown the other side. The patties should heat through during this time, but you can cover with a lid for part of the cooking time to make sure they cook all the way through.
  3. In the meantime, slice your cucumber and/or avocado.
  4. Make some sriracha mayo by stirring your preferred amount of sriracha into some vegan mayo. Add a splash of water to thin it out to drizzle over the bowls later.
  5. Once the patties are dark golden brown on both sides, add about 2 tablespoons of teriyaki sauce to the top of each patty. Let the sauce drip down the sides, then flip the patties so that both sides get coated in the sauce. Flip a couple of times to let each side caramelize without burning.
  6. Divide the rice between two bowls, then top each one with a teriyaki salmon patty. Add the cucumber and/or avocado, the roasted nori on the side, and drizzle the sriracha mayo over the top. Garnish with sesame seeds.
Madeline Appeltiktok, salmon, vegan salmon, asian, dinner, weeknight dinner, easy recipe, main dishesComment