If you’re looking for a quick, satisfying way to reinvent your leftover fish, this Easy Leftover Salmon Rice Bowl Recipe is an absolute game-changer. It’s wonderfully simple yet packed with layers of flavor and creamy, spicy goodness that make every bite feel fresh and vibrant. Best of all, it takes just minutes to put together, transforming humble ingredients like cooked rice and salmon into a comforting, nutritious meal you’ll want to make again and again.
Ingredients You’ll Need
These ingredients might seem straightforward, but each plays its part in delivering the perfect balance of taste, texture, and color that makes this bowl so irresistible. From the creamy avocado to the punchy sriracha, every element brings something special to this dish.
- 1½ cups cooked rice (leftover or freshly cooked): The base that’s fluffy and mild, soaking up all the beautiful flavors.
- 3 oz cooked salmon (leftover or freshly cooked): Adds rich, tender protein with a delicate smoky flavor.
- ¾ tsp tsuyu (or soy sauce as substitute): A savory, umami-packed seasoning that perfectly compliments salmon.
- 1 tsp Kewpie mayonnaise: Creamy and slightly tangy, it brings a luscious texture that smooths out the bowl.
- 1 tsp sriracha sauce: A spicy kick that gives the dish just the right amount of heat.
- ½ avocado, sliced: Smooth and buttery, it adds a fresh, cooling contrast.
- 1 tsp green onions, finely sliced: For a mild onion crunch and gorgeous pop of color.
- 1-2 ice cubes: This clever addition keeps the rice from overcooking and helps loosen it up.
How to Make Easy Leftover Salmon Rice Bowl Recipe
Step 1: Combine and Chill
Start by placing your cooked rice and salmon into a microwave-safe bowl. Pop in 1 or 2 ice cubes right on top — this little trick cools the mixture slightly, preventing the rice from becoming mushy when heated and helping to separate the grains for the perfect bite.
Step 2: Heat Just Right
Cover your bowl with parchment paper to trap the steam and microwave for about 1 to 1½ minutes. You want the rice and salmon to be warm and slightly steaming without overcooking, so keep an eye on that clock for best results.
Step 3: Season and Mash
Remove the ice cubes carefully — they’ve done their job! Now, drizzle in the tsuyu or soy sauce, spoon on the Kewpie mayonnaise, and add the sriracha sauce. Use a fork to gently mash and mix everything until it’s combined into a deliciously creamy, slightly spicy medley that tastes downright addictive.
Step 4: Top it Off
Finish your bowl with slices of fresh avocado and a sprinkle of green onions. These not only elevate the look but add a wonderful creaminess and subtle crunch that rounds out the textures perfectly.
How to Serve Easy Leftover Salmon Rice Bowl Recipe
Garnishes
Feel free to get creative with garnishes—adding toasted sesame seeds or some crispy nori strips adds amazing flavor and texture. Pickled ginger can brighten things up, or a squeeze of fresh lime adds a zesty twist that wakes up your palate.
Side Dishes
This bowl stands well on its own but pairs beautifully with simple sides like steamed edamame or a fresh cucumber salad. A light miso soup also complements the comforting flavors, creating a balanced meal that’s both filling and satisfying.
Creative Ways to Present
For a fun twist, serve this rice bowl in a large lettuce leaf for a handheld version, or layer the ingredients in a jar for an on-the-go lunch. Using different rice types such as brown or jasmine adds variety, and swapping sriracha for a sweet chili sauce can soften the heat for kids or milder tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftover rice bowl, store it in an airtight container in the refrigerator. It tastes best if eaten within 1 to 2 days to keep the salmon fresh and the flavors vibrant.
Freezing
This recipe isn’t ideal for freezing since the texture of the avocado and rice can change significantly when thawed. It’s best to enjoy this bowl fresh or refrigerated rather than frozen.
Reheating
When reheating, do so gently in the microwave with a damp paper towel covering the bowl to retain moisture. Stir halfway through to ensure even warming without drying out the fish or rice.
FAQs
Can I use fresh salmon instead of leftover?
Absolutely! Freshly cooked salmon works just as wonderfully in this recipe, and the flavor will be bright and tender. Just make sure it’s cooked through and flaked well before mixing.
What can I substitute for Kewpie mayonnaise?
If you don’t have Kewpie mayo, regular mayonnaise works fine, though it has a slightly different taste and texture. You could also try a light drizzle of Greek yogurt for a tangier, healthier twist.
Is there a vegetarian version of this rice bowl?
To make this recipe vegetarian, omit the salmon and increase the avocado or add in tofu cubes for protein. You could also add marinated mushrooms or roasted veggies for extra heartiness.
Why do you add ice cubes to the rice and salmon?
The ice cubes cool and slightly loosen the rice before microwaving, which prevents the rice from clumping and keeps it fluffy. It’s a neat trick that helps the dish maintain great texture.
Can I adjust the heat level?
Definitely! The amount of sriracha can be increased for extra spice or reduced to suit a milder palate. You can also swap it out for a sweeter chili sauce or omit it entirely if you prefer no heat.
Final Thoughts
This Easy Leftover Salmon Rice Bowl Recipe has quickly become one of those dishes I reach for when I want something fast, tasty, and satisfying with minimal fuss. It’s perfect for busy days or whenever you want to transform leftovers into a meal that feels lovingly made. Give it a try and watch how simple ingredients turn into your new favorite go-to bowl!
Print
Easy Leftover Salmon Rice Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 1 to 1½ minutes
- Total Time: 6 minutes
- Yield: 1 serving
- Category: Main Course
- Method: Microwaving
- Cuisine: Japanese-inspired
Description
A quick and tasty leftover salmon rice bowl combining cooked rice and salmon with flavorful seasonings and creamy avocado, perfect for a satisfying single-serving meal.
Ingredients
Base
- 1½ cups cooked rice (leftover or freshly cooked)
- 3 oz cooked salmon (leftover or freshly cooked)
Seasonings & Condiments
- 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
Other
- 1–2 ice cubes
Instructions
- Prepare Rice and Salmon: In a microwave-safe bowl, combine the cooked rice and cooked salmon. Add 1-2 ice cubes to the bowl to help slightly chill and loosen the mixture for easier mixing.
- Microwave to Heat: Cover the bowl with parchment paper and microwave on high for 1 to 1½ minutes until the mixture is heated through and slightly steaming.
- Remove Ice and Season: Carefully remove the ice cubes from the bowl. Add the tsuyu (or soy sauce), a drizzle of Kewpie mayonnaise, and sriracha sauce. Use a fork to mash and stir all ingredients together until well combined.
- Add Toppings and Serve: Top the mixed rice and salmon with sliced avocado and finely sliced green onions. Serve immediately, optionally adding nori for extra flavor and texture.
Notes
- Tsuyu can be replaced by soy sauce if unavailable.
- Adjust the amount of Kewpie mayonnaise and sriracha to your preferred taste and spice level.
- Adding nori as a topping is optional but recommended for additional umami.
- Using leftover cooked salmon and rice makes this recipe quick and easy.
