Easy Leftover Salmon Rice Bowl Recipe
If you ever find yourself staring at leftover salmon wondering how to transform it into something vibrant and satisfying, this Easy Leftover Salmon Rice Bowl Recipe is an absolute game-changer. It takes simple ingredients you probably already have in your kitchen and turns them into a comforting, flavorful meal that’s ready in under 10 minutes. With creamy avocado, a hint of spice from sriracha, and the umami kick of tsuyu, this bowl brings together textures and tastes that make every bite a delight. Trust me, once you try this, your leftover salmon will never go to waste again.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient plays a key role, whether it’s adding creaminess, a touch of heat, or that perfect savory balance. You’ll appreciate how easy it is to pull together a bowl bursting with flavor without spending ages in the kitchen.
- 1½ cups cooked rice: Acts as a neutral, fluffy base that soaks up all the delicious flavors perfectly.
- 3 oz cooked salmon: The star of the dish, packed with protein and rich flavor from being cooked already.
- ¾ tsp tsuyu (or soy sauce): Provides a subtle dashi-based umami note that elevates the bowl beautifully.
- 1 tsp Kewpie mayonnaise: Adds gentle creaminess and a slight tang that’s characteristic of Japanese-style mayo.
- 1 tsp sriracha sauce: Brings a gentle kick of heat, customizable to your taste.
- ½ avocado, sliced: Adds lush, buttery texture and balances spicy and salty elements.
- 1 tsp green onions, finely sliced: Offers a fresh crunch and a mild oniony brightness.
- 1–2 ice cubes: A clever trick to chill and loosen the rice and salmon without watering them down.
How to Make Easy Leftover Salmon Rice Bowl Recipe
Step 1: Prepare the Base
Start by placing your cooked rice and salmon into a microwave-safe bowl. Don’t worry if your rice is a tad dry from being stored; the magic is coming! Adding 1 or 2 ice cubes right into the bowl might surprise you, but they’ll help gently cool the ingredients and loosen up the rice so it’s easier to mix without becoming mushy.
Step 2: Microwave to Warm Through
Cover your bowl with parchment paper to trap steam, then microwave for about 1 to 1½ minutes. This heats the salmon and rice just enough to achieve a pleasant warmth while keeping everything tender and slightly steamed. It’s a quick step that makes the bowl feel fresh and inviting.
Step 3: Remove Ice and Mix the Flavors
Carefully fish out the ice cubes to avoid excess water pooling in your bowl. Now, add your tsuyu (or soy sauce), Kewpie mayonnaise, and sriracha. The mayo lends a wonderful silkiness and tang, while the sriracha provides balance with a gentle heat. Use a fork to mash and mix everything thoroughly—this blends the salmon into the rice and infuses those bold flavors throughout.
Step 4: Assemble and Garnish
Top your rice and salmon medley with the sliced avocado and sprinkle with those bright green onions. This final touch adds creamy richness and fresh crunch. If you’re feeling adventurous, throw on some nori strips for an extra layer of flavor and texture. This bowl is now ready to devour!
How to Serve Easy Leftover Salmon Rice Bowl Recipe
Garnishes
Garnishes aren’t just for looks—they elevate the whole eating experience. Alongside the avocado and green onions, consider toasted sesame seeds or a small drizzle of extra mayo for more creamy richness. Thin strips of nori complement the salmon’s flavor and add a delightful crispness.
Side Dishes
This bowl is a satisfying meal on its own, but pairing it with a simple cucumber salad or lightly pickled vegetables creates a refreshing contrast. A miso soup or a light seaweed salad would round out the meal perfectly if you want to turn this into a complete Japanese-inspired spread.
Creative Ways to Present
For a fun twist, serve the bowl in a bamboo bowl or a colorful ceramic dish to brighten up the table. If you’re hosting friends, consider assembling mini rice bowls in small bowls or cups for a casual, shareable vibe. Another idea is to layer the rice and salmon in a clear glass for a beautiful, deconstructed effect.
Make Ahead and Storage
Storing Leftovers
If you happen to have some of this delicious rice bowl left, store it in an airtight container in the refrigerator. It will keep well for up to 2 days, though the avocado is best added fresh to maintain its creamy texture and vibrant color.
Freezing
Since this recipe involves mayonnaise and avocado, freezing isn’t recommended as these ingredients can separate or become watery after thawing. Instead, freeze extra cooked rice and salmon separately if you want to prep in advance.
Reheating
To reheat, microwave the rice and salmon portion uncovered for about 1-2 minutes until warmed through. Avoid microwaving the avocado; add it fresh for the best taste and texture. After reheating, toss in your sauces and mix well, then garnish to enjoy the full experience again.
FAQs
Can I use fresh salmon instead of leftover salmon for this recipe?
Absolutely! Freshly cooked salmon works beautifully here. Just make sure it’s cooled slightly so when you mix it into the rice, it doesn’t overcook during heating.
What can I substitute if I don’t have tsuyu sauce?
Soy sauce is a perfect substitute and will still give you that savory umami kick. You can also add a pinch of sugar or a drop of rice vinegar to mimic tsuyu’s subtle sweet and tangy notes.
Is there a non-spicy alternative to sriracha?
If you’re sensitive to spice or serving kids, try sweet chili sauce or a mild mayo-based dressing instead. You’ll keep the creaminess without the heat.
How do the ice cubes help in the recipe?
The ice cubes gently cool the rice and salmon mixture before heating, loosening the rice grains and preventing the dish from becoming clumpy or overly sticky when microwaved.
Can I add other vegetables to this rice bowl?
Definitely! Edamame, shredded carrot, or thinly sliced cucumber make great additions, adding freshness and extra texture without overpowering the core flavors.
Final Thoughts
This Easy Leftover Salmon Rice Bowl Recipe is one of those wonderfully simple meals that feels like a hug in a bowl. Quick to prepare, full of satisfying flavors and textures, it’s perfect for those busy days or when you want something nourishing without fuss. Give it a try next time salmon is calling your name from the fridge—you’ll be amazed at how easy and delicious leftovers can be!
Print
Easy Leftover Salmon Rice Bowl Recipe
- Total Time: 4 minutes
- Yield: 1 serving 1x
- Diet: Low Fat
Description
This Easy Leftover Salmon Rice Bowl is a quick and satisfying meal perfect for using up cooked rice and salmon. Featuring a creamy, spicy sauce made with Kewpie mayonnaise and sriracha, it’s garnished with fresh avocado and green onions for a flavorful and nourishing bowl that comes together in minutes using just a microwave.
Ingredients
Base
- 1½ cups cooked rice (leftover or freshly cooked)
- 3 oz cooked salmon (leftover or freshly cooked)
- 1–2 ice cubes
Sauce & Garnish
- ¾ tsp tsuyu (or soy sauce as substitute)
- 1 tsp Kewpie mayonnaise (add more to taste)
- 1 tsp sriracha sauce (add more to taste)
- ½ avocado, sliced
- 1 tsp green onions, finely sliced
Instructions
- Prepare the Base: In a microwave-safe bowl, combine the cooked rice and cooked salmon. Add 1-2 ice cubes into the mixture to help chill and loosen the ingredients slightly.
- Microwave: Cover the bowl with parchment paper and microwave on high for 1 to 1½ minutes, until the mixture is heated through and producing some steam.
- Remove Ice and Mix: Carefully take out the ice cubes from the bowl. Add the tsuyu (or soy sauce), Kewpie mayonnaise, and sriracha sauce. Using a fork, mash and stir the ingredients together thoroughly until well combined.
- Assemble and Garnish: Top the mixed salmon and rice with sliced avocado and finely sliced green onions. Serve immediately, optionally adding nori for an extra flavor and texture boost.
Notes
- You can substitute tsuyu with soy sauce if it’s unavailable.
- Adjust the amount of Kewpie mayonnaise and sriracha to your preferred taste for creaminess and spiciness.
- Using leftover cooked salmon and rice makes this recipe quick and convenient.
- Add nori sheets or sesame seeds as additional garnish for added texture and flavor.
- Microwave times may vary depending on your appliance, so monitor to avoid overheating.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Lunch
- Method: Microwaving
- Cuisine: Japanese
