Leftover Salmon Rice Bowl (Printable Version)
Microwave-steamed salmon and rice topped with fresh avocado, cucumber, ginger, and sesame flavors.
# The Ingredients 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 - Optional: chili flakes or sriracha
# Step-by-Step Instructions:
01 - Transfer the cooked rice into a microwave-safe bowl and distribute the flaked salmon evenly over the surface.
02 - Position two ice cubes on top of the rice and salmon mixture.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate for efficient steam retention.
04 - Heat on high in the microwave for 2 to 3 minutes, until the rice and salmon are thoroughly warmed and the ice cubes have melted.
05 - Remove the bowl from the microwave, drizzle with soy sauce and sesame oil, and top with sliced avocado, cucumber, and pickled ginger.
06 - Sprinkle toasted sesame seeds and sliced scallion over the bowl. Add chili flakes or sriracha if desired for heat.
07 - Present the bowl promptly for optimal texture and flavor.
# Additional Tips::
01 -
- Delicious way to use leftovers
- Microwave steaming keeps everything moist and tender
02 -
- The ice cube trick gently steams leftovers for optimal texture.
- Swap in cooked tofu or fish to vary protein.
03 -
- Add shredded nori, edamame, or carrot for variety.
- Pair the bowl with green tea or crisp white wine.