Leftover Salmon Rice Bowl (Print)

Transform leftover salmon and rice into a fresh, flavorful bowl with bright toppings in just minutes.

# Components:

→ Leftovers

01 - 1 cup cooked white or brown rice
02 - 1 cup cooked salmon, flaked into large pieces

→ Microwave Steaming

03 - 2 ice cubes

→ Toppings

04 - 2 tablespoons soy sauce or tamari
05 - 1 teaspoon sesame oil
06 - 1 avocado, sliced
07 - 1 cucumber, thinly sliced
08 - 2 tablespoons pickled ginger
09 - 1 teaspoon toasted sesame seeds
10 - 1 scallion, finely sliced
11 - Optional: chili flakes or sriracha

# Directions:

01 - Transfer cooked rice into a microwave-safe bowl and evenly distribute flaked salmon on top.
02 - Place two ice cubes on the surface of the rice and salmon.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate.
04 - Microwave on high power for 2 to 3 minutes until ice cubes melt and contents are thoroughly heated and moist.
05 - Remove the bowl from the microwave and drizzle with soy sauce and sesame oil.
06 - Arrange sliced avocado, cucumber, and pickled ginger over the rice bowl.
07 - Sprinkle toasted sesame seeds and finely sliced scallion on top; add chili flakes or sriracha if preferred.
08 - Serve immediately for optimal texture and temperature.

# Expert Advice:

01 -
  • Fast and easy method to refresh leftovers
  • Customizable with toppings and sauces
02 -
  • The microwave ice cube trick keeps salmon and rice moist.
  • This bowl can be made gluten-free by using tamari instead of soy sauce.
03 -
  • Use other cooked fish or tofu for variety.
  • Add shredded nori, carrot ribbons, or edamame for extra color and nutrients.

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