Greetings, my beautiful lovelies! It's Emmy, how are you? It's great to see you and welcome back to my kitchen. Today's video is sponsored by Crowd Cow, an online marketplace for high-quality meat that creates a meaningful connection between customer and farmer.

Crowd Cow is super simple. You just build yourself a box, go online and choose between pork, beef, seafood and more, schedule your delivery day, and each cut is vacuum-sealed and frozen at peak freshness, and then sustainably delivered right to your doorstep. Become a member for free and receive 5% off of everything, and get great perks like free shipping above $99. I really like that Crowd Cow lets you know where your food comes from, what farmer is growing and raising your food. And you can even choose the specific cuts you want, which is really cool.

I've been using Crowd Cow for a while now, and I have to say, it's been a game-changer for my cooking. The quality of the meat is amazing, and being able to order it online and have it delivered right to my door is so convenient. Plus, knowing that I'm supporting local farmers and getting high-quality ingredients makes me feel good about what I'm putting in my body. And the best part is, Crowd Cow has a really user-friendly website, making it easy to navigate and find what you're looking for.

I've been experimenting with different recipes using the meat from Crowd Cow, and today I want to share one of my favorites with you: Emily Mariko's salmon bowl. This recipe is super simple and easy to make, and it's perfect for a quick and delicious lunch or dinner. The combination of flavors and textures in this dish is just amazing, and I think you're going to love it.

First, let's start with the ingredients we'll need. We'll need some sushi-grade salmon, green onions, avocado, nori seaweed sheets, Kewpie mayo, sriracha sauce, and Tsuyu seasoning. If you don't have any of these ingredients, you can easily find them at most grocery stores or online.

Now that we have our ingredients, let's start cooking! We'll begin by slicing the salmon into thin pieces and seasoning it with a little bit of salt and pepper. While the salmon is cooking, we can prepare the other ingredients. We'll slice the green onions and avocado, and warm up some Kewpie mayo in a saucepan.

Next, we'll add a little bit of sriracha sauce to the mayo and mix it well. You can adjust the amount of sriracha to your liking, depending on how spicy you like things. Now that our sauce is ready, let's assemble the salmon bowl! We'll place a piece of cooked salmon onto a bed of warm rice, add some sliced green onions and avocado on top, drizzle with Kewpie mayo, and finally sprinkle some Tsuyu seasoning over the dish.

But wait, there's more! To take this dish to the next level, we can also add some kimchi to the mix. I know what you're thinking: "Kimchi in a salmon bowl? That sounds weird!" But trust me, it's game-changing. The crunch and tanginess of the kimchi complement the softness of the rice perfectly, adding a whole new dimension of flavor to this dish.

Okay, lovelies! Now that we have our ingredients and our sauce is ready, let's put everything together and take a bite! *takes a bite* Mmm... Oh my gosh, it's so good! The combination of flavors and textures in this dish is just amazing. I love how the creamy Kewpie mayo balances out the spiciness of the sriracha, and the crunch of the kimchi adds a nice contrast to the softness of the rice.

I think what I love most about this recipe is how easy it is to make. You can use pre-cooked salmon or cook it yourself, depending on your preference. And if you're feeling fancy, you can even add some sesame seeds or chopped scallions on top for extra flavor and texture. But honestly, the simplicity of this dish is what makes it so appealing.

So there you have it, lovelies! Emily Mariko's salmon bowl is a game-changer. It's easy to make, delicious, and perfect for a quick and healthy lunch or dinner. And with Crowd Cow on your side, you'll never have to compromise on quality again. So go ahead, give this recipe a try, and let me know what you think!

"WEBVTTKind: captionsLanguage: en(light acoustic music)- Greetings, my beautiful lovelies.It's Emmy, how are you?It's great to see you andwelcome back to my kitchen.Today's video is sponsored by Crowd Cow,an online marketplaceof a high quality meatsthat creates a meaningful connectionbetween customer and farmer.Crowd Cow is super simple.You just build yourself a box.You go online and choosebetween pork, beef,seafood and more.Schedule your delivery day,and each cut is vacuum-sealedand frozen at peak freshness,and then sustainably deliveredright to your doorstep.Become a member for free andreceive 5% off of everything,and get great perks likefree shipping above $99.So I really like thatCrowd Cow lets you knowwhere your food comes from,what farmer is growingand raising your food.And you can even enter yourown zip code to find outwhat farmers are around locallyand you can support them.I think that is absolutely wonderful.I also like the quality ofmeats that I get from Crowd Cow.I find they're betterquality than what I can findin the supermarket.And I really like the selection of cuts.They're all different kindsof cuts and things thatI wouldn't be able tofind at my supermarket.So if you'd like to tryCrowd Cow for yourself,act quickly and use my link down below.New members can receive $100of free meat and free shippingif you use my link and order down below.Big thanks to Crowd Cowfor sponsoring this videoand for their continued support.Now today, I'm going to be making a recipethat sounds absolutely delicious.It's one of these superviral TikTok recipesand it's for Emily Mariko's salmon bowl.Now this sounds absolutely delicious.It actually sounds kind of like a donburi,or like a rice bowlmeets a spicy tuna rollwithout the tuna, something like that,because you've gotSriracha and mayo and rice.The thing that I'm mostcurious about is her techniquefor rewarming the leftover rice.So let's go ahead and make this.I've got about a cup anda half of leftover rice.Normally I would justsprinkle a little bit of waterand then nuke it, butEmily uses an ice cube.So she places an icecube right in the middle.I'm gonna put that much iceand then uses a piece of parchment paper.And then microwaves it.I'm gonna do about a minute and a half.....into the microwave.So while that's going,I've got some salmon.Emily uses some leftoversalmon that she has,but I just baked this up fresh.I love baking salmon.It's the way that I makeit the most at home.This is some beautifulNorwegian Atlantic salmon.And the way I cook my fishmost often is I preheat my ovento 350 degrees.Then I season my salmon,but in this case I didn't,I just kept it plain.And then place it into the ovenfor nine to fifteen minutes,depending on the size of your fish.You'll know when the fish is donewhen you insert a fork and itgoes into it nice and easily,and there's no resistancein the thickest partof the salmon.I don't like overcooked fish.So keep an eye on it.I usually check it firstaround nine minutes or so.This is about a half cup of salmonand I'm just gonna flake it with my fork.I don't really have touse much effort at allbecause the salmon wasjust cooked and, oh!My rice is ready.Okay, let's see if the ice has melted.I have a little piece of ice right there.So we'll just scoop that out.But most of it is gone.All right.Hot and steamy.Gorgeous.This is one of my favorite bowls.This is a bowl that I madewhen I took a ceramics classwhen I was living in Japan.I love this bowl.I took a class with, Arai-sensei.She lived just down the street.I would ride my bikethere and all the ladiesthat were there, none ofthem spoke any Englishand I didn't speak very much Japanese.And it was just a wonderful wayto be a part of a community,even though I didn't reallyknow all that was going on,but we were all making ceramics together.So somehow that connectedus despite the language.It was lovely.In her video, she warms thesalmon and the rice togetherbecause she has leftover salmon.But since I had just cookedmine and mine is still warm...I bet this would be deliciouswith tuna as well --like a can of tuna ormackerel or sardines.And now we're going toadd our rice on top.We're gonna mix all that togetherso that our salmon and rice are happy.I think the most surprisingthing about this recipewas the technique for microwaving the ricewith the ice cube.In terms of flavors,these are pretty typical.I feel like my family andI have salmon and ricepretty frequently.Emily adds a little bitof shoyu or soy sauce.I am substituting Tsuyu,which is my favorite seasoning right here.We use it on boiled eggs.Just love it.So I'm gonna add abouta half teaspoon of that.Not too much because it's salty.And we can always addmore, as my mother says.Next, we're going to add Kewpie mayo.I am almost out, but not toworry because I have backup.But let's get all thisout of here if we can.And we're gonna drizzle this with mayobecause mayo is so good.Like that.Opposing direction,we're gonna use some --Why?Sriracha.♪ Doo doo doo doo doo doo doo doo doo ♪Boom, right?Mix this beautiful mixture up.Gonna use my cleaver andcut up some green onions.I also have a half of an avocado.Avocado is anotherwonderful classic flavorto go with anything, frankly.Gosh, I love avocado so much.My youngest child adores avocado.We'll eat it right outof the skin straight up,because it's just so good.Spoon out our avocado anddo that little fan thingif you want.You know, you can fanit out and make it lookas pretty or as ugly as you like.Because this is your salmon bowl.No, that's not acceptable.All right.There's my avocado.Lots of green onion right on top.Add some nori on the sideand there you have it.The beautiful salmon bowl.(acoustic music)Alrighty, lovelies.Let's go ahead and tuck into this.I also have some kimchi....Take a piece of avocado.Take my nori and pinch it.Then take a piece of kimchi, big piece.Pinch everything together.Alrighty, here we go.Itadakimasu!Very, very tasty.I love the addition of the kimchi.It adds a great crunch andtanginess, garlicky punch.You could use other kinds ofpickles, like daikon picklesif you like.Let's try a bite without the kimchi.There's a little bit ofheat from the sriracha;the mayo adds some richnessand kind of binds everything together.The green onions are lovely.They're bright and fresh.Of course you've got the nori,which is wonderful at all times.Adds a brininess but also givesit a little crunch as well.Just a nice little texturalcontrast to the kind of softnessof the rice.Then you've got theavocado that adds more ofthat kind of a rich flavor.It really compliments the mayo.And then you've got thesalmon in there as well,which gives you protein and lovely flavor.Mhmm.It's good.It's a delicious rice bowl,but I think it would also gowell with quinoa, maybe bulgur.So there you have it.Emily Mariko's salmon bowl.Absolutely delicious,super simple and easy.I think this would bea great thing to bringto work for lunch.You can have all the ingredients prepared.When you get to work, warm it up,then add your condimentsand you're good to go.Alrighty, my lovelies.Thanks so much for watchingand big thanks to Crowd Cowfor sponsoring this video.Act quickly, new members canreceive $100 of free meatand free shipping, ifyou sign up and orderwith my link down below.Thanks so much for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media;like this video; subscribe;check out my website --I'll include a printableversion of this recipe --and I shall see you in the next one.Toodaloo, take care.Bye!(light acoustic music)Bye!(Emmy belches)\n"