Leftover Salmon Rice Bowl (Printer View)

Transform leftover salmon and rice with fresh add-ons and a clever microwave trick for a satisfying bowl.

# 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, as desired

# Method:

01 - Transfer the cooked rice to a microwave-safe bowl, spreading it evenly. Distribute the flaked salmon over the rice.
02 - Position the ice cubes atop the rice and salmon. Cover the bowl loosely with parchment paper or a microwave-safe plate.
03 - Microwave on high power for 2 to 3 minutes until the ice cubes melt and contents are thoroughly heated and moist.
04 - Remove the bowl from the microwave. Drizzle soy sauce and sesame oil evenly over the salmon and rice.
05 - Arrange slices of avocado, cucumber, and pickled ginger over the bowl. Sprinkle with toasted sesame seeds and scallion. Top with chili flakes or sriracha to taste.
06 - Serve immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • Uses leftovers for a fast, nutritious meal
  • Clever ice cube microwave trick keeps rice and salmon moist
02 -
  • The ice cube microwave technique prevents drying out the salmon and rice
  • This recipe works with leftover cooked fish or tofu swaps
03 -
  • Try adding shredded nori, edamame, or carrot ribbons for more color and nutrition
  • Pair your bowl with green tea or a crisp white wine
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