Leftover Salmon Rice Bowl (Printable)

Enjoy revived salmon and rice with fresh toppings and clever microwave-steamed warmth for a flavorful fusion bowl.

# Components:

→ 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 - Arrange the cooked rice in a microwave-safe bowl, then distribute flaked salmon evenly on top.
02 - Place two ice cubes directly on top of the rice and salmon mixture.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate to trap steam.
04 - Microwave on high power for 2 to 3 minutes, allowing the ice cubes to melt and gently steam the rice and salmon until heated through.
05 - Remove the bowl from the microwave. Drizzle with soy sauce and sesame oil. Top with sliced avocado, cucumber, and pickled ginger.
06 - Sprinkle toasted sesame seeds and sliced scallion over the bowl. Add chili flakes or sriracha if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Ready in 15 minutes with simple steps
  • Great way to use leftovers for a satisfying meal
02 -
  • The ice cube steaming method keeps leftovers moist instead of dry.
  • Using tamari instead of soy sauce makes the bowl gluten-free.
03 -
  • Swap leftover salmon for cooked white fish or tofu to fit preferences.
  • Add shredded seaweed, edamame, or carrot ribbons for even more nutrition and color.
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