Leftover Salmon Rice Bowl (Print version)
Revive salmon and rice with a microwave steam and tasty toppings for a satisfying pescatarian bowl.
# What You 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 (optional)
# How to Make:
01 - Distribute the leftover rice evenly in a microwave-safe bowl. Place flaked salmon over the rice.
02 - Place two ice cubes on top of the rice and salmon to enable gentle steam when microwaving.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes, or until the ice cubes have fully melted and contents are heated through and moist.
05 - Remove the bowl from the microwave. Drizzle heated contents evenly with soy sauce and sesame oil.
06 - Top with sliced avocado, cucumber, and pickled ginger. Sprinkle with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha as desired.
07 - Serve immediately for optimal freshness.
# Expert tips:
01 -
- Perfect for using up leftovers
- Steaming trick keeps food moist and fresh
02 -
- The ice cube method prevents leftover rice and fish from drying out.
- Swap in cooked fish or tofu if salmon is not available.
03 -
- Add shredded nori, edamame, or carrot for extra nutrition.
- Pair with green tea or a chilled white wine for a full meal.