# What You'll Need:
→ Fish & Rice
01 - 1 cooked salmon fillet (approximately 6 oz)
02 - 2 cups cooked white rice (preferably chilled leftover)
→ Seasonings & Sauces
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1 tablespoon Japanese mayonnaise (e.g., Kewpie)
06 - 1 teaspoon Sriracha or chili sauce (optional)
→ Toppings & Sides
07 - 1 avocado, sliced
08 - 1 sheet roasted seaweed (nori), cut into squares
09 - 1 teaspoon toasted sesame seeds
10 - 2 spring onions, thinly sliced
11 - Pickled ginger (optional)
12 - Lemon or lime wedges (optional)
# How to Make It:
01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it thoroughly using a fork.
02 - Add the cooked rice on top of the flaked salmon. If using leftover rice, sprinkle lightly with water to rehydrate.
03 - Cover the bowl with a microwave-safe plate or plastic wrap and microwave on high for 1 to 2 minutes until heated through.
04 - Add soy sauce and sesame oil to the bowl and mix thoroughly to combine the salmon and rice evenly.
05 - Drizzle with Japanese mayonnaise and Sriracha if desired, stirring gently to incorporate.
06 - Top with avocado slices, sliced spring onions, toasted sesame seeds, and pickled ginger if using.
07 - Serve with roasted seaweed squares and lemon or lime wedges on the side, using the seaweed to scoop the rice and salmon mixture.
