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.
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