Leftover Salmon Rice Bowl (Printable)

Transform leftover salmon and rice with fresh toppings for a vibrant, easy bowl 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 - Transfer cooked rice into a microwave-safe bowl and distribute flaked salmon evenly over the rice.
02 - Place two ice cubes directly atop the rice and salmon mixture.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes until the ice cubes melt and contents are thoroughly warmed and moist.
05 - Remove bowl from the microwave; drizzle with soy sauce and sesame oil.
06 - Arrange sliced avocado, cucumber, and pickled ginger on top.
07 - Garnish with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes for a fast meal
  • Uses leftovers efficiently and tastes fresh
02 -
  • The ice cube trick helps steam rice and salmon so it does not get dry.
  • This recipe works with any leftover cooked fish or protein.
03 -
  • Add shredded nori, edamame, or carrot ribbons for extra color and texture.
  • Pair this bowl with green tea or a glass of crisp white wine for a refreshing meal.
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