Leftover Salmon Rice Bowl

This recipe is my go-to solution when there is salmon and rice left over from last night's dinner and I crave something satisfying without starting from scratch. The microwave steaming trick keeps everything moist and delicious while the toppings add loads of crunch and fresh flavor. It is quick enough for busy lunches but still feels special thanks to the bright colors and bold tastes.

I discovered the microwave ice cube method when I was desperate for a hot lunch and only had cold rice and salmon. It worked so well I now make this bowl every time I want something fast yet comforting.

Ingredients

• Cooked rice: white or brown leftovers work best because they absorb the steam and become tender
• Cooked salmon: flaked into large pieces the richer texture adds hearty protein
• Ice cubes: these are the game changer for reheating without drying out
• Soy sauce or tamari: adds savory depth choose tamari for gluten free diets
• Sesame oil: for nutty aroma use toasted sesame oil for stronger flavor
• Avocado: ripe and creamy slice right before serving for freshness
• Cucumber: thinly sliced for crisp bite opt for unwaxed firm cucumber
• Pickled ginger: gives every spoonful a tangy kick look for bright pink slices in jars
• Toasted sesame seeds: sprinkle for crunch and subtle nuttiness
• Scallion: finely sliced for a sharp fresh finish pick vibrant green stalks
• Chili flakes or sriracha (optional): use if you love heat

Instructions

Prepare the Bowl:

Set the cooked rice in a microwave-safe bowl then lay the salmon pieces on top making sure the surface is even for consistent steaming

Add Moisture:

Place two ice cubes directly on top of the rice and salmon the melting ice will gently add steam as you reheat which keeps the meal tender

Cover and Microwave:

Drape the bowl with parchment paper or use a microwave-safe plate but leave a small gap so steam can vent Heat everything on high for two to three minutes until the ice cubes melt completely and the rice is soft and steaming If your microwave runs cooler check and add another thirty seconds

Finish with Sauces:

Drizzle soy sauce and sesame oil over the hot ingredients Let the heat help these soak in for more flavor

Top and Arrange:

Fan out avocado slices cucumber and pickled ginger decoratively across the bowl This is your chance to make each serving look vibrant and inviting

Garnish and Spice:

Sprinkle sesame seeds and scallion over the top If you enjoy a little spice add chili flakes or a drizzle of sriracha here

Serve Immediately:

Enjoy right away for perfect temperature and texture

Save

Sesame oil truly shines here I always pick a high quality toasted brand because just a splash makes the flavors pop It reminds me of Sunday lunches with my siblings where we would see who could pile on the most vibrant toppings I still love that creative ritual today

Storage Tips

If you have leftover bowls store them in an airtight container in the fridge for up to two days Just add fresh toppings right before serving as avocado and cucumber are best sliced the day you eat them You can also freeze plain rice and salmon separately then thaw and assemble when needed

Ingredient Substitutions

Feel free to swap the salmon for any cooked fish or even tofu if you want a plant-based twist Brown rice or wild rice also work The soy sauce can be replaced with tamari for a gluten-free version Pickled ginger gives zing but try kimchi for a spicy alternative

Serving Suggestions

Serve with green tea for a light and cleansing drink A crisp white wine pairs beautifully if you are in the mood for something special You can double the batch to feed a crowd or let everyone assemble their own bowl for a fun DIY meal

Cultural Note

This bowl draws inspiration from Japanese donburi rice bowls mixed with modern touches It reflects how fusion cuisine can make humble leftovers into vibrant new meals Rice bowls like this are a staple in homes around the world always adapted to local ingredients

Seasonal Adaptations

Top with shredded nori or edamame in spring and summer Use roasted sweet potato chunks in the fall for warmth and color Try sautéed spinach or kale in winter for extra nutrients

Success Stories

My friends are always surprised by how good leftovers taste with this steaming trick A bowl made this way was my husband's favorite midnight snack during finals season It has become a staple in our household for easy yet delicious lunches

Freezer Meal Conversion

Both the cooked rice and salmon freeze beautifully Just thaw overnight in the fridge then reheat with the ice cube step This works well for batch meal prepping when you want a fresh bowl without any hassle

Save

I hope this bowl inspires you to look at leftovers as blank canvases With a few easy upgrades you can have a restaurant-worthy meal in minutes

Recipe FAQs

→ How does the ice cube trick help?

The ice cubes gently steam the rice and salmon in the microwave, keeping them moist and preventing dryness.

→ Can I substitute another protein?

Absolutely. Try cooked fish like trout, or even tofu for a vegetarian twist on this dish.

→ What toppings add flavor and texture?

Avocado, cucumber, pickled ginger, scallion, and sesame seeds bring freshness, flavor, and crunch.

→ Is this bowl gluten-free?

Use tamari instead of soy sauce for a gluten-free option. Always check all labels for allergens.

→ How can I add extra nutrients?

Include shredded nori, edamame, or carrots for more color, texture, and nutritional value.