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
Scale
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
