Leftover Salmon Rice Bowl (Print Version)

Combine salmon and rice with fresh toppings for a vibrant, convenient meal in 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 - chili flakes or sriracha, optional

# Method:

01 - Arrange leftover rice in a microwave-safe bowl, distributing the flaked salmon evenly over the top.
02 - Place two ice cubes directly on top of the rice and salmon mixture.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate, ensuring steam can escape.
04 - Microwave on high power for two to three minutes, until the ice cubes have fully melted and the rice and salmon are heated and moist.
05 - Remove bowl from the microwave. Drizzle soy sauce or tamari and sesame oil evenly over the surface.
06 - Arrange avocado slices, cucumber slices, and pickled ginger on top of the bowl.
07 - Sprinkle with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha if desired. Serve immediately.

# Expert Advice:

01 -
  • Uses leftovers efficiently for a fast meal
  • Customizable with a variety of fresh toppings
02 -
  • The ice cube method helps keep rice and salmon moist
  • You can swap in cooked tofu or other fish to suit dietary needs
03 -
  • Cut all toppings just before serving for maximum freshness
  • Double-check ingredient labels for any allergens if serving guests

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