Leftover Salmon Rice Bowl (Printable)

Effortlessly use salmon and rice leftovers with a steaming trick and tasty fresh toppings for a satisfying bowl.

# 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 - Optional: chili flakes or sriracha

# How to Make It:

01 - Arrange cooked rice in a microwave-safe bowl, distributing flaked salmon evenly over the surface.
02 - Place ice cubes directly on top of the rice and salmon.
03 - Drape parchment paper or a microwave-safe plate loosely over the bowl.
04 - Microwave uncovered bowl on high power for 2 to 3 minutes, until ice cubes dissolve and dish is heated throughout.
05 - Remove bowl from microwave and drizzle soy sauce and sesame oil over the contents.
06 - Arrange avocado slices, cucumber, and pickled ginger atop the bowl.
07 - Sprinkle toasted sesame seeds and scallion. Add chili flakes or sriracha to taste. Serve immediately.

# Expert Suggestions:

01 -
  • Uses leftover salmon and rice so nothing goes to waste
  • Ready to eat in about fifteen minutes
  • Pantry-friendly and no fancy tools required
  • Balanced flavors and textures from creamy avocado and crunchy cucumber
  • Easy to customize for different diets or flavors
02 -
  • High in protein and fiber from salmon and brown rice
  • Microwave ice cube trick prevents dryness in reheating
  • Recipe is totally flexible swap any protein or topping
03 -
  • Never skip the ice cubes or you will end up with tough rice and dry fish
  • Always slice avocado last to prevent browning and stick to just-ripe fruit
  • Let toppings come to room temperature before adding for fuller flavor and better texture

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