Chef Carleigh Bodrug puts a delicious vegan twist on the viral salmon rice

·2 min read

Some TikTok recipes go viral because they use surprising ingredients or employ elaborate techniques. Others go viral because they’re brilliantly, deliciously simple. Emily Mariko’s viral salmon rice recipe falls squarely in the second category. It’s easy to whip up for a satisfying, subtly spicy lunch. On this episode of In The Know: Kitchen Etc, join vegan cookbook author Carleigh Bodrug (@plantyou) as she shares her vegan take on Emily Mariko’s viral salmon rice recipe, which uses tofu instead of salmon!


  • 1 block extra firm tofu

  • 1 ½ cups carrot juice

  • 1 tsp miso paste

  • 3 tbsp soy sauce

  • ½ tsp paprika

  • ½ tsp garlic powder

  • 1 tbsp rice vinegar

  • 2 nori sheets

  • 1 tbsp extra virgin olive oil

  • 1 tbsp sesame oil

  • 2 cups sushi rice, cooked

  • 2 tbsp sriracha

  • 2 tbsp vegan mayonnaise

  • Green onions


  1. In a bowl, mix carrot juice, miso paste, soy sauce, paprika, garlic powder, rice vinegar, and 1 crushed nori sheet to create a marinade.

  1. Slice the block of extra firm tofu in half, then lightly score the tops of each half with a knife to create a checkered pattern. Be careful not to cut too deeply into the tofu.

  1. Carefully place the tofu into the marinade and let it marinate in the refrigerator for 3 hours.

  1. Heat extra virgin olive oil in a pan. Cook the salmon for 3 minutes on each side, adding the sesame oil and more marinade as it cooks.

  1. Add the cooked sushi rice to a bowl, then top with the marinated tofu. Garnish the tofu and rice with sriracha, vegan mayonnaise, green onions, and 1 sheet of crushed nori. Then, dig in!

The post Chef Carleigh Bodrug puts a delicious vegan twist on the viral salmon rice appeared first on In The Know.

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