Easy Salmon Rice Bowl (Print Version)
# Ingredients:
→ Main Components
01 -
170g cooked salmon fillet, skin removed
02 -
2 cups (about 320g) cooked rice
03 -
1 ice cube
→ Toppings & Condiments
04 -
1/2 avocado, sliced
05 -
2 tablespoons soy sauce or Tamari or coconut aminos
06 -
1 tablespoon Kewpie mayonnaise
07 -
1 teaspoon sesame oil
08 -
2 teaspoons sriracha (optional)
09 -
1 teaspoon sesame seeds (optional)
# Instructions:
01 -
Place cooked salmon fillet in a large bowl or shallow plate. Remove skin and use a fork to flake the fish into bite-sized pieces, distributing them evenly in the bowl.
02 -
Layer leftover cooked rice directly over the flaked salmon. Nestle 1 ice cube into the center of the rice.
03 -
Cover the bowl tightly with parchment paper. Microwave on high for 2 to 2.5 minutes, allowing steam to reheat the rice and salmon.
04 -
Carefully remove the bowl from the microwave. Remove and discard any remaining ice.
05 -
Drizzle soy sauce, sesame oil, Kewpie mayonnaise, and sriracha (if using) over the warmed rice. Stir gently to combine with the salmon.
06 -
Garnish with sliced avocado, sesame seeds, and additional condiments as desired. Serve immediately.
# Notes:
01 -
Using an ice cube during reheating creates steam, yielding soft, fluffy rice.