Leftover salmon and rice form a fresh, balanced bowl with avocado, cucumber, and soy-sesame seasoning.
# Components:
→ Leftovers
01 - 1 cup cooked white or brown rice
02 - 1 cup cooked salmon, flaked into large pieces
→ Microwave Steaming
03 - 2 ice cubes
→ Toppings
04 - 2 tablespoons soy sauce or tamari
05 - 1 teaspoon sesame oil
06 - 1 avocado, sliced
07 - 1 cucumber, thinly sliced
08 - 2 tablespoons pickled ginger
09 - 1 teaspoon toasted sesame seeds
10 - 1 scallion, finely sliced
11 - Chili flakes or sriracha, optional
# Directions:
01 - Place cooked rice in a microwave-safe bowl and evenly top with flaked salmon pieces.
02 - Position two ice cubes on top of the rice and salmon.
03 - Cover bowl loosely with parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes until ice cubes melt and contents are heated through and moist.
05 - Drizzle the warmed mixture with soy sauce and sesame oil.
06 - Neatly layer avocado, cucumber, and pickled ginger on top.
07 - Sprinkle with sesame seeds and sliced scallion. Add chili flakes or sriracha if desired. Serve immediately.
