Leftover Salmon Rice Bowl (Print Version)

Freshen up salmon and rice using easy steaming, finished with crisp veggies and savory accents.

# 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 - Chili flakes or sriracha, as desired

# How to Make It:

01 - Spread the leftover rice evenly in a microwave-safe bowl and layer flaked salmon on top.
02 - Place two ice cubes directly over the rice and salmon.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate.
04 - Heat on high for 2 to 3 minutes, or until ice cubes melt and contents are thoroughly heated and moist.
05 - Remove the bowl from the microwave. Drizzle with soy sauce and sesame oil.
06 - Arrange sliced avocado, cucumber, and pickled ginger across the surface.
07 - Sprinkle with toasted sesame seeds and scallion. Add chili flakes or sriracha if preferred. Serve immediately.

# Additional Tips::

01 -
  • Fast and easy way to repurpose leftovers
  • Microwave steaming keeps salmon and rice moist
02 -
  • The ice cube trick helps gently steam ingredients and preserves texture.
  • Swapping salmon for tofu or other fish is an easy way to adapt the recipe.
03 -
  • Cover loosely in the microwave to avoid sogginess.
  • Customize toppings with your favorite vegetables or herbs.
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