Leftover Salmon Rice Bowl (Printer View)

Refresh salmon and rice leftovers with steaming and colorful toppings for a quick, balanced dish.

# 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

# Method Steps:

01 - Transfer cooked rice into a microwave-safe bowl. Distribute salmon pieces evenly over the rice.
02 - Position two 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 ice cubes have melted and both rice and salmon are thoroughly heated and moist.
04 - Remove bowl from microwave. Drizzle with soy sauce and sesame oil.
05 - Arrange avocado slices, cucumber, and pickled ginger over the mixture. Finish with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha if desired.
06 - Serve the bowl immediately while still warm.

# Expert Advice:

01 -
  • Uses up leftovers for a zero-waste meal
  • Ready in under 15 minutes with minimal cleanup
02 -
  • The ice cube method gently steams leftovers in the microwave, helping prevent dryness.
  • Swap salmon with other cooked fish or tofu for variation.
03 -
  • Don&t skip the ice cubes—they are key for moist rice and salmon.
  • Try adding shredded nori, edamame, or carrot ribbons for extra flavor and color.
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