Leftover Salmon Rice Bowl (Printer View)

Refresh salmon and rice with a microwave steam trick and fresh toppings for a tasty, fast bowl.

# Components:

→ Leftovers

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

# Method:

01 - Transfer cooked rice to a microwave-safe bowl and distribute flaked salmon evenly over the rice.
02 - Place two ice cubes on top of the rice and salmon mixture.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate to allow steam to circulate.
04 - Microwave the covered bowl on high for 2 to 3 minutes, or until the ice cubes have melted and contents are heated thoroughly.
05 - Drizzle soy sauce and sesame oil evenly over the heated rice and salmon.
06 - Top with sliced avocado, cucumber, and pickled ginger. Sprinkle with toasted sesame seeds and scallion.
07 - Garnish with chili flakes or sriracha if desired. Serve immediately.

# Expert Advice:

01 -
  • Transforms leftovers into a fresh meal
  • Ready in just minutes for busy days
02 -
  • The ice cube microwaving method keeps leftovers moist and prevents dryness
  • You can substitute tofu or other cooked fish for the salmon
03 -
  • Don't skip the ice cubes—the gentle steam makes all the difference
  • Add extras like carrot ribbons, nori, or edamame for more texture and color

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