Leftover Salmon Rice Bowl (Print)

Quickly refresh salmon and rice with microwave steam and vibrant toppings for a balanced fusion bowl.

# Components:

→ Leftover Components

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

# Directions:

01 - Transfer cooked rice to a microwave-safe bowl and distribute flaked salmon evenly over the surface.
02 - Position two ice cubes directly atop the rice and salmon.
03 - Loosely shield the bowl using parchment paper or a microwave-safe plate.
04 - Microwave on high power for 2 to 3 minutes, until the ice cubes dissolve and contents are thoroughly heated with increased moisture.
05 - Remove bowl from microwave. Drizzle soy sauce and sesame oil evenly over the warm rice and salmon.
06 - Neatly place sliced avocado, cucumber, and pickled ginger atop the bowl.
07 - Sprinkle with toasted sesame seeds and sliced scallion, adding chili flakes or sriracha according to preference.
08 - Present immediately for optimal flavor and texture.

# Expert Advice:

01 -
  • Ready in 15 minutes for busy evenings
  • Microwave steaming keeps leftovers moist and delicious
02 -
  • The ice cube method keeps leftover rice moist and prevents overcooking the salmon.
  • For gluten-free, always check your soy sauce; tamari is a safe alternative.
03 -
  • Use parchment paper or a microwave-safe plate to avoid condensation dripping into your bowl.
  • Add extra veggies like shredded nori, edamame, or carrot ribbons for more color and nutrition.
Back