Leftover Salmon Rice Bowl (Print Version)

Leftover salmon and rice reinvented with microwave steaming and crisp, flavorful toppings for a quick meal.

# Ingredient List:

→ 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 - Optional: chili flakes or sriracha

# Steps:

01 - Transfer cooked rice into a microwave-safe bowl and distribute flaked salmon evenly across the top.
02 - Place two ice cubes on top of the rice and salmon to introduce steam.
03 - Cover the bowl loosely with parchment paper or a microwave-safe plate, allowing steam to escape slightly.
04 - Heat on high in the microwave for 2 to 3 minutes until the ice cubes completely melt and the rice and salmon are moist and warmed through.
05 - Drizzle heated contents with soy sauce and sesame oil. Arrange avocado slices, cucumber, and pickled ginger on top.
06 - Sprinkle toasted sesame seeds and sliced scallion over the bowl. Add chili flakes or sriracha as desired.
07 - Serve immediately while warm.

# Helpful Hints:

01 -
  • 10-minute prep for a satisfying, fresh meal
  • Microwave ice cubes keep salmon and rice moist and tender
02 -
  • The ice cube trick prevents rice and salmon from drying out in the microwave
  • Tamari makes this bowl gluten-free if needed
03 -
  • Add carrot ribbons or edamame for color and nutrition
  • Pair with green tea or a crisp white wine for a complete meal
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