Leftover Salmon Rice Bowl (Printable)
Salmon and rice combine with fresh toppings for a fast, satisfying meal using microwave steaming.
# 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, optional
# Cooking Steps:
01 - Arrange leftover cooked rice in a microwave-safe bowl and distribute flaked salmon evenly over the top.
02 - Place two ice cubes directly on top of the rice and salmon to aid in gentle steaming.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate.
04 - Microwave on high power for 2 to 3 minutes until the ice cubes have melted and the rice and salmon are warmed through and moist.
05 - Remove the bowl from the microwave. Drizzle with soy sauce or tamari and sesame oil.
06 - Top the warmed rice and salmon with sliced avocado, thinly sliced cucumber, and pickled ginger.
07 - Sprinkle toasted sesame seeds and finely sliced scallion over the bowl. Add chili flakes or sriracha if desired.
08 - Serve immediately while warm.
# Expert Tips:
01 -
- Fast and easy way to use leftovers
- Customizable with fresh toppings
02 -
- The ice cube trick gently steams leftovers, keeping rice and salmon moist.
- Using tamari instead of soy sauce makes the recipe gluten-free.
03 -
- Swap salmon with cooked fish or tofu as you like.
- Add shredded nori, edamame, or carrot ribbons for extra color and nutrition.