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Turning leftovers into something crave worthy is one of my favorite kitchen tricks This easy salmon rice bowl is a genius way to give new life to yesterday’s salmon and rice for a flavorful lunch or dinner you can pull together in minutes It is so satisfying with bold punchy sauces creamy avocado and textures that keep every bite interesting
The first time I tried this salmon rice hack I was blown away by how juicy the salmon became after a quick microwave steam My family now asks for this whenever we have fish left over and it has totally changed my lunch game
Ingredients
- Leftover cooked salmon filets: the quickest way to turn last night’s dinner into a fresh meal Choose wild caught salmon if possible for best flavor and sustainability
- Leftover cooked rice: day old rice reheats perfectly in this bowl and absorbs all the sauces nicely Use short grain for stickier texture or jasmine for fragrance
- Ice cube: this creates steam in the microwave so the rice and salmon come out extra moist instead of dry
- Avocado: sliced adds creaminess and beautiful color Always pick ripe avocado for easy slicing and buttery taste
- Soy sauce or Tamari or coconut amino: delivers a salty umami base Try to use low sodium if you are sensitive to salt
- Kewpie mayonnaise: brings savory depth and a touch of sweetness Japanese mayo is extra rich but regular mayo works
- Sesame oil: a splash for nutty aroma Go for toasted sesame oil for even more flavor
- Sriracha: optional for heat I like to let everyone add their own at the table
- Sesame seeds: optional crunchy finish and a hit of earthiness Toast your own for maximum flavor
Step-by-Step Instructions
- Prepare the Salmon:
- Remove the skin from your cooked salmon filets then use a fork to flake the fish into small pieces Spread the salmon evenly at the bottom of your bowl
- Layer the Rice and Ice Cube:
- Pile leftover rice directly over the salmon spreading it out to form an even layer Nestle an ice cube in the center on top of the rice
- Microwave and Steam:
- Cover the bowl with parchment paper to trap steam then microwave on high for two to two and a half minutes The ice will help steam the rice and salmon making everything moist and tender
- Remove Ice and Mix:
- Carefully take the bowl out of the microwave and discard any ice that remains Use caution as it will be hot
- Sauce and Combine:
- Drizzle soy sauce sesame oil mayonnaise and sriracha over the top Using chopsticks or a fork mix everything together so the flavors coat every grain and piece of salmon
- Top and Finish:
- Arrange sliced avocado and sprinkle sesame seeds on top Add extra sauces if you want and enjoy warm
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I always think the ice cube is a little magic trick I found my daughter absolutely fascinated by watching it melt in the microwave and now she insists on adding it herself every time We love making this bowl together after a busy weeknight dinner
Storage Tips
This bowl tastes best fresh right after microwaving but you can keep leftover cooked salmon and rice in separate airtight containers in the fridge for up to two days Only assemble and dress the bowl right before eating to keep the flavors vibrant and the avocado from browning You can prep the toppings like sliced avocado and sauces ahead and store them in tightly sealed containers in the fridge for quick assembly
Ingredient Substitutions
You can swap out almost everything to fit your dietary needs or what is on hand Instead of salmon try cooked chicken tofu or even canned tuna Jasmine rice can stand in for short grain and for dairy free use vegan mayo For gluten free needs opt for Tamari or coconut amino instead of soy sauce Add sliced cucumbers or radish for more crunch or a handful of greens for freshness
Serving Suggestions
This bowl is super filling on its own but I sometimes serve it with miso soup edamame or a simple cucumber salad for a full meal It is also great family style just double or triple the amounts and let everyone build their own bowl with toppings like sliced scallions pickled ginger or nori strips
Cultural Context
This recipe is inspired by Japanese rice bowl traditions where leftover fish and rice are cleverly revived with sauces and toppings The viral “salmon rice bowl” hack brought it into the spotlight but giving new life to leftovers is a timeless tradition in many home kitchens It is the spirit of resourcefulness and comfort food all in one bowl
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This easy salmon rice bowl has quickly become one of my go to lunches for busy days or when I want something satisfying but fuss free Save this trick for the next time you have “boring” leftovers and you will never look at extra salmon the same way again
Frequently Asked Questions
- → How do I keep salmon moist when reheating?
Adding an ice cube on top of the rice before covering and microwaving helps create steam, keeping the salmon and rice moist and fluffy.
- → Can I use different types of fish?
Yes, cooked trout or other flaky fish work well. Adjust flavors to complement your seafood choice.
- → Is there a substitute for kewpie mayonnaise?
Regular mayonnaise or Greek yogurt can be used as a substitute. Add a touch of rice vinegar for extra tang.
- → What if I don't like spicy food?
Simply omit the sriracha or use a milder sauce. The bowl still offers depth from soy sauce and sesame oil.
- → Can this be made ahead of time?
Yes, prep the components separately and assemble before eating to maintain freshness and texture.