2 Easy Lazy Day Rice Bowls

I love cooking. For me, it’s one of the best ways to relieve stress — just like exercise or meditation.BUT sometimes, I just don’t feel like cooking. Or more honestly, I don’t mind making the food… but washing dishes and cleaning the kitchen afterward? Nope!

That’s when these easy rice bowl recipes come to the rescue.They’re quick, require no heat, and don’t leave you with a mountain of dishes to clean.

Both bowls are simple, fast, and customizable — perfect for lunch, dinner, or anytime you want something satisfying without much effort!

Ingredients

serving: 1 Rice Bowl

Smoked Salmon Rice Bowl

• about 150g cooked rice

  -For smoked salmon bowl

• 3-4 slices of smoked salmon

• Kewpie/Japanese mayonnaise

• soy sauce

  -toppings

• shredded carrots(use a box grater) or cut into julienne

• microgreens

• avocado

• radish

• corn

• arugula

• sriracha

• extra mayo

• chili crisp

Cold Tofu Rice Bowl

• 1/4–1/2 block of firm tofu or any kind of tofu

• soy sauce

• chili crisp

  -toppings

• broccoli

• shredded carrots

• any greens(arugula, spring mix, spinach...)

• green onions

• shredded nori seaweed

Instructions

Smoked Salmon Rice Bowl

1. Prepare 3–4 slices of smoked salmon. Cut into bite-sized pieces.

2. Place on a heat-resistant dish. Drizzle with Kewpie mayo.

3. Use a kitchen torch to lightly sear the mayo and salmon.Tip: If your serving bowl is heat-resistant, you can sear after assembling instead.

4. Add toppings you like: shredded carrots, microgreens, avocado, corn, radish, or alfalfa sprouts.

5. Fill a bowl with cooked rice. Top with the seared salmon and your chosen toppings.

6. Finish with soy sauce. Add extra mayo, sriracha, or chili sauce if you like more flavor.

Cold Tofu Rice Bowl

1. Use 1/4–1/2 block of tofu per bowl. Drain, pat dry with paper towels, and let rest on a rack for 5 minutes to remove excess water.

2. By hand, break the tofu into bite-sized pieces. The uneven edges help absorb more sauce.

3. Clean 80–100g broccoli crowns by soaking in water for 5 minutes.

4. Place in a microwave-safe bowl, cover with a microwave-safe lid, and cook for 2–3 minutes, until tender.

5. Add toppings: shredded carrots, cooked broccoli, chopped green onions, and shredded nori.

6. Drizzle with soy sauce and add chili crisp.

7. Optional: Soft-boiled eggs are a great extra topping — but only if you feel like making them!

Cooking Notes

1. For safety, I recommend searing the salmon on a heat-resistant dish. I like to use a small crème brûlée dish — it works perfectly! If your serving bowl is heat-resistant, you can assemble everything first, then sear the mayo and salmon as the finishing touch.

2. By hand, break the tofu into bite-sized pieces. The rough edges hold onto sauce better. I also like using hand-broken tofu in miso soup!