Leftover Salmon Rice Bowl (Print)

Quick microwave trick revitalizes salmon and rice, finished with fresh toppings for a balanced, flavorful bowl.

# 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, to taste (optional)

# Directions:

01 - Arrange the cooked rice in a microwave-safe bowl and distribute the flaked salmon evenly over the top.
02 - Place two ice cubes on top 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 the ice cubes are fully melted and the rice and salmon are hot and moist.
05 - Drizzle the mixture with soy sauce and sesame oil. Arrange the avocado, cucumber, and pickled ginger attractively on top.
06 - Scatter toasted sesame seeds and scallion over the bowl. Add chili flakes or sriracha if desired.
07 - Serve immediately while warm.

# Expert Tips:

01 -
  • Fast way to use up leftovers for a fresh meal
  • Customizable with various toppings and additions
02 -
  • The ice cube trick keeps leftovers moist and prevents dryness.
  • This bowl is easily adapted for gluten-free and vegetarian diets.
03 -
  • Swap in leftover cooked fish or tofu to change up the protein.
  • Add shredded nori, edamame, or carrot ribbons for more color and nutrition.

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