Leftover Salmon Rice Bowl (Print Version)
Enjoy moist salmon and rice with fresh toppings, cooked quickly using a clever microwave trick for easy prep.
# Components:
→ Leftover Base
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 - Optional: chili flakes or sriracha
# Directions:
01 - Transfer the leftover rice into a microwave-safe bowl and distribute the flaked salmon evenly over the top.
02 - Place two ice cubes on top of the rice and salmon.
03 - Cover loosely with parchment paper or a microwave-safe plate. Microwave on high for 2 to 3 minutes, or until the 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, then arrange avocado, cucumber, and pickled ginger on top.
05 - Sprinkle with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha if preferred. Serve immediately.
# Expert Advice:
01 -
- Perfect use for leftovers, making meal prep fast and efficient
- Microwave ice cube steaming keeps rice and salmon moist and fresh
02 -
- The ice cube microwaving method prevents leftover rice and salmon from becoming dry or rubbery
- You can substitute tofu or cooked fish for salmon for dietary preferences
03 -
- Let the bowl sit for 1 or 2 minutes after microwaving for even heat distribution
- Add shredded nori, edamame, or carrot ribbons for extra nutrition and visual appeal