Leftover Salmon Rice Bowl (Printer View)

Leftover salmon and rice meet fresh toppings in a quick microwave bowl for a balanced, flavorful meal.

# 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 - chili flakes or sriracha, optional

# Method steps:

01 - Place cooked rice in a microwave-safe bowl and top evenly with flaked salmon.
02 - Position two ice cubes on top of the rice and salmon.
03 - Cover the bowl loosely with parchment paper or a microwave-safe plate. Microwave on high for 2 to 3 minutes, or until ice cubes have melted and contents are thoroughly heated and moist.
04 - Remove the bowl from the microwave. Drizzle heated rice and salmon with soy sauce and sesame oil.
05 - Layer avocado slices, cucumber, and pickled ginger on top.
06 - Sprinkle with toasted sesame seeds and scallion. Add chili flakes or sriracha if desired.
07 - Serve immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • Ready in just 15 minutes for an effortless meal
  • Uses up leftovers and reduces food waste
02 -
  • The ice cube trick keeps rice and salmon moist without drying.
  • Use tamari for gluten-free and check ingredient labels for allergens.
03 -
  • Swap salmon for other cooked fish or tofu for variety.
  • Try adding shredded nori, edamame, or carrot ribbons for extra nutrients.
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