Leftover Salmon Rice Bowl (Printer View)

Bright flavors meet tender salmon and rice for a quick, fuss-free bowl with crisp vegetables and savory touches.

# What you'll need:

→ 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

# Method:

01 - Spread cooked rice evenly in a microwave-safe bowl. Top with large flakes of cooked salmon.
02 - Position two ice cubes on top of the rice and salmon.
03 - Cover bowl loosely with parchment paper or a microwave-safe plate.
04 - Heat on high power for 2 to 3 minutes, until the ice cubes melt and ingredients are warmed through and moist.
05 - Remove bowl from microwave. Drizzle soy sauce and sesame oil evenly over the top.
06 - Arrange sliced avocado, cucumber, and pickled ginger over rice and salmon.
07 - Sprinkle with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha if desired.
08 - Serve immediately for optimal taste and texture.

# Expert Advice:

01 -
  • Ready in just 15 minutes for a speedy lunch or dinner
  • Uses leftovers in a healthy and satisfying way
02 -
  • The ice cube trick keeps leftovers moist without drying out the rice or fish
  • Easily swap salmon for any cooked fish or tofu for a pescatarian or vegetarian version
03 -
  • Add extra veggies like edamame or shredded carrot for color and nutrients
  • Pair the bowl with hot green tea or crisp white wine for a delightful meal

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