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
Scale
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.
