Leftover Salmon Rice Bowl (Print)

Transform salmon and rice leftovers into a delicious bowl with steamed texture and vibrant toppings.

# Ingredients:

→ 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

# Directions:

01 - Place cooked rice in a microwave-safe bowl. Add flaked salmon evenly over rice.
02 - Position two ice cubes on top of the rice and salmon to assist gentle steaming.
03 - Cover loosely using parchment paper or a microwave-safe plate.
04 - Heat in microwave on high for 2 to 3 minutes, or until ice cubes melt and contents are warmed through with retained moisture.
05 - Carefully remove bowl; drizzle soy sauce and sesame oil over rice and salmon.
06 - Layer sliced avocado, cucumber, and pickled ginger attractively over warmed ingredients.
07 - Sprinkle with toasted sesame seeds and sliced scallion; add chili flakes or sriracha according to preference.
08 - Serve immediately for optimal texture and flavor.

# Expert Tips:

01 -
  • Ready in under 15 minutes for speedy weeknight meals
  • Flexible: you can swap salmon for other cooked protein or tofu
02 -
  • The ice cube trick keeps leftovers moist instead of dry
  • Switching soy sauce for tamari makes the bowl gluten-free
03 -
  • Try topping with shredded nori or frozen edamame for extra color and nutrition
  • Pair with green tea or a crisp white wine for a satisfying meal

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