Description
This Easy Leftover Salmon Rice Bowl is a quick and flavorful recipe perfect for transforming cooked salmon and rice into a satisfying, comforting meal. Combining creamy avocado, a kick of sriracha, and umami-rich tsuyu or soy sauce, this bowl offers a balanced and delicious lunch or dinner in just minutes.
Ingredients
Scale
Base
- 1½ cups cooked rice (leftover or freshly cooked)
- 3 oz cooked salmon (leftover or freshly cooked)
- 1-2 ice cubes
Sauces and Seasonings
- ¾ tsp tsuyu (or soy sauce as substitute)
- 1 tsp Kewpie mayonnaise (add more to taste)
- 1 tsp sriracha sauce (add more to taste)
Toppings
- ½ avocado, sliced
- 1 tsp green onions, finely sliced
- Optional: nori for garnish
Instructions
- Prepare the Base: In a microwave-safe bowl, combine the cooked rice and salmon. Add 1-2 ice cubes to the bowl to slightly chill and loosen the ingredients for easier mixing later.
- Microwave: Cover the bowl with parchment paper and microwave on high for 1 to 1½ minutes until the mixture is heated through and just starting to steam.
- Remove Ice and Mix: Carefully remove the ice cubes from the bowl. Add the tsuyu (or soy sauce), Kewpie mayonnaise, and sriracha sauce to taste. Use a fork to mash and stir the ingredients together until well combined and creamy.
- Assemble and Garnish: Top the salmon and rice mixture with sliced avocado and finely sliced green onions. Optionally, add nori for an extra layer of flavor and texture. Serve immediately for the best taste and texture.
Notes
- Using leftover salmon and rice makes this dish quick and easy to prepare.
- You can substitute tsuyu with soy sauce if tsuyu is unavailable.
- Adjust the amount of sriracha and mayonnaise to suit your preferred spice and creaminess levels.
- Adding nori or toasted sesame seeds elevates the flavor and adds crunch.
- Use fresh salmon and rice if you don’t have leftovers; just heat lightly before mixing.
