Leftover Salmon Rice Bowl (Printer-friendly)

Moist salmon and rice with vibrant toppings, created fast using a clever microwave steam tip.

# What You'll Need:

→ Leftovers

01 - 1 cup cooked white rice 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 the cooked rice in a microwave-safe bowl and distribute the flaked salmon evenly on top.
02 - Position 2 ice cubes over the rice and salmon.
03 - Cover the bowl loosely with parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes, until the ice cubes have fully melted and both rice and salmon are warmed and moist.
05 - Remove bowl from microwave. Drizzle soy sauce and sesame oil over the contents.
06 - Top with avocado slices, cucumber slices, and pickled ginger.
07 - Sprinkle with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha if desired. Serve promptly.

# Expert Advice:

01 -
  • Fast and uses leftovers for minimal waste
  • Customizable toppings for extra color and nutrients
02 -
  • The ice cube trick prevents leftover rice and salmon from drying out during reheating.
  • This bowl can be made gluten-free using tamari instead of soy sauce.
03 -
  • Add edamame, shredded nori, or carrot ribbons for variety and nutrition.
  • Pair your rice bowl with green tea or a crisp white wine for a refreshing meal.
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