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Leftover Salmon Rice Bowl

Featured in: Lunch Nosh

This quick meal revives cooked salmon and rice using a clever microwave steaming technique with ice cubes. In minutes, the rice and fish get reheated gently for optimal texture. Fresh toppings—like sliced avocado, cucumber, pickled ginger, and a drizzle of soy sauce and sesame oil—add vibrant flavor and nutrition. Toasted sesame seeds and scallion provide a final touch. The process prevents dryness and is ideal for busy days, offering a savory, balanced bowl that's perfect for pescatarian diets. Substitutions and add-ons like tofu, edamame, or nori are welcome, making this dish easy to customize.

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Updated on Fri, 07 Nov 2025 10:05:00 GMT
Delicious leftover salmon and rice bowl topped with fresh avocado and cucumbers. Save
Delicious leftover salmon and rice bowl topped with fresh avocado and cucumbers. | grinnosh.com

A quick and flavorful way to revive leftover salmon and rice using a clever microwave steaming trick, finished with fresh toppings for a balanced meal.

I first tried this method after a busy weeknight, eager to make something tasty without extra cooking. The result was so good it quickly became my go-to for using up salmon and rice.

Ingredients

  • Cooked rice: 1 cup white or brown, already prepared
  • Cooked salmon: 1 cup, flaked into large pieces
  • Ice cubes: 2, for microwave steaming
  • Soy sauce: 2 tablespoons, or tamari for gluten-free
  • Sesame oil: 1 teaspoon
  • Avocado: 1, sliced
  • Cucumber: 1, thinly sliced
  • Pickled ginger: 2 tablespoons
  • Toasted sesame seeds: 1 teaspoon
  • Scallion: 1, finely sliced
  • Chili flakes or sriracha: optional, to taste

Instructions

Layer the leftovers:
Place rice in a microwave-safe bowl. Top with flaked salmon.
Steam in the microwave:
Put 2 ice cubes on top. Cover loosely and microwave on high for 2 to 3 minutes until heated and moist.
Add flavor and toppings:
Drizzle with soy sauce and sesame oil. Arrange avocado, cucumber, and pickled ginger on top.
Finish and serve:
Sprinkle with sesame seeds and scallion. Add chili flakes or sriracha for extra heat. Serve immediately.
Quick and easy leftover salmon and rice bowl served with tangy pickled ginger. Save
Quick and easy leftover salmon and rice bowl served with tangy pickled ginger. | grinnosh.com

Sharing these bowls at dinner sparked great conversation about favorite sushi toppings in the family and inspired new ideas for quick meals together.

Required Tools

Microwave-safe bowl, microwave, sharp knife, cutting board

Allergen Information

Contains fish (salmon), soy (soy sauce), and sesame. For gluten-free, choose tamari. Always check labels for allergens.

Nutritional Information

Per serving: Calories 410, Total Fat 18 g, Carbohydrates 36 g, Protein 27 g

Colorful leftover salmon and rice bowl, garnished with scallions and sesame seeds. Save
Colorful leftover salmon and rice bowl, garnished with scallions and sesame seeds. | grinnosh.com

This recipe makes leftovers exciting again and can be customized with your favorite toppings for endless freshness.

Recipe FAQ

→ Can I use brown rice instead of white?

Yes, either white or brown rice works well for this bowl, depending on your preference and what you have on hand.

→ How does the ice cube trick help?

The ice cubes gently steam the rice and fish when microwaved, keeping them moist and preventing dryness.

→ What other proteins can substitute for salmon?

Cooked fish like tuna or trout, or plant-based options such as tofu, can easily replace salmon in this dish.

→ Are there extra toppings I can add?

Try adding shredded nori, edamame, carrot ribbons, or extra chili flakes for more color and flavor.

→ How do I make this gluten-free?

Simply use tamari instead of soy sauce and check all ingredient labels for hidden gluten.

Leftover Salmon Rice Bowl

Leftover salmon and rice form a fresh, balanced bowl with avocado, cucumber, and soy-sesame seasoning.

Prep duration
10 min
Cook duration
5 min
Complete duration
15 min
Created by Hannah Lewis

Type Lunch Nosh

Skill level Easy

Heritage Fusion

Output 2 Portions

Dietary guidelines No dairy

Components

Leftovers

01 1 cup cooked white or brown rice
02 1 cup cooked salmon, flaked into large pieces

Microwave Steaming

01 2 ice cubes

Toppings

01 2 tablespoons soy sauce or tamari
02 1 teaspoon sesame oil
03 1 avocado, sliced
04 1 cucumber, thinly sliced
05 2 tablespoons pickled ginger
06 1 teaspoon toasted sesame seeds
07 1 scallion, finely sliced
08 Chili flakes or sriracha, optional

Directions

Stage 01

Arrange Leftovers in Bowl: Place cooked rice in a microwave-safe bowl and evenly top with flaked salmon pieces.

Stage 02

Add Ice Cubes: Position two ice cubes on top of the rice and salmon.

Stage 03

Cover and Steam: Cover bowl loosely with parchment paper or a microwave-safe plate.

Stage 04

Microwave Heating: Microwave on high for 2 to 3 minutes until ice cubes melt and contents are heated through and moist.

Stage 05

Season: Drizzle the warmed mixture with soy sauce and sesame oil.

Stage 06

Arrange Toppings: Neatly layer avocado, cucumber, and pickled ginger on top.

Stage 07

Finish and Serve: Sprinkle with sesame seeds and sliced scallion. Add chili flakes or sriracha if desired. Serve immediately.

Necessary tools

  • Microwave-safe bowl
  • Microwave
  • Sharp knife
  • Cutting board

Allergy details

Review each component for potential allergens and consult with healthcare professionals if you're uncertain about ingredients.
  • Contains fish (salmon), soy (soy sauce or tamari), and sesame.
  • For gluten-free diets, replace soy sauce with tamari and verify all ingredient labels.

Nutrient content (per portion)

These values are approximate guidelines only and shouldn't replace professional nutritional advice.
  • Energy: 410
  • Fats: 18 g
  • Carbohydrates: 36 g
  • Proteins: 27 g