If you’ve ever been left wondering what to do with that extra salmon in the fridge, look no further! The Easy Leftover Salmon Rice Bowl is not just quick to make but bursting with flavor, using simple ingredients to transform your leftovers into a sensational meal in minutes!

Why You’ll Love This Recipe

Quick and Delicious: This recipe turns your ordinary leftovers into an extraordinary meal in just six minutes.
Versatile Ingredients: You can easily tweak the recipe to suit the ingredients you have on hand or your personal taste preferences.
Perfectly Balanced: Combines healthy fats, proteins, and carbs into a bowl that feels both nutritious and indulgent.

Easy Leftover Salmon Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Easy Leftover Salmon Rice Bowl lies in its simplicity. Each ingredient plays a crucial role in elevating the dish, bringing together flavors and textures that are sure to delight your taste buds.

Cooked Rice: Whether leftover or freshly cooked, rice provides the comforting base of this meal.
Cooked Salmon: Flaked into the bowl, it delivers rich flavor and nutritious protein.
Tsuyu: Adds a savory depth—swap with soy sauce if you prefer.
Kewpie Mayo: Its smooth texture enhances creaminess; adjust for desired taste.
Sriracha Sauce: For a spicy kick that brightens everything.
Avocado: Adds a lovely creaminess and balances the spice with its mild flavor.
Green Onions: Freshly sliced for a vibrant and crunchy topping.
Ice Cubes: A trick for reheating to keep the rice moist!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the joys of the Easy Leftover Salmon Rice Bowl is its adaptability. Feel free to experiment with different ingredients to suit your dietary needs or culinary curiosity!

Vegetarian Swap: Replace salmon with a plant-based protein like tofu or tempeh.
Extra Greens: Add some steamed broccoli or spinach for additional nutrients and color.

How to Make Easy Leftover Salmon Rice Bowl

Step 1: Reheat with Care

If you’re starting with leftovers, mix the rice and salmon in a microwave-safe bowl and add an ice cube to retain moisture. Cover with parchment paper and microwave for 1-1½ minutes. This method prevents the rice from drying as it warms.

Step 2: Flavor and Mash

Once the ice is removed, add tsuyu for umami depth and drizzle both Kewpie mayo and sriracha for creaminess and heat. Use a fork to mash it all lovingly together, melding the tastes and textures beautifully.

Step 3: Garnish and Enjoy

Top your creation with slices of creamy avocado and a sprinkle of green onions to not only enhance flavor but also add a vibrant visual appeal. Serve with crisp nori, if desired, and savor each delicious bite!

Pro Tips for Making Easy Leftover Salmon Rice Bowl

Flavor Profile Enhancement: For an added zest, squeeze a bit of lime juice before serving—it lifts the flavors wonderfully.
Avoiding Soggy Rice: Use cold, leftover rice for the best texture after reheating with the ice cube method.
Avocado Freshness: To prevent browning, add avocado just before serving and consider a light spritz of lemon or lime juice.
Spice Adjustment: Modify the sriracha depending on your spice threshold, from a gentle tingle to a bold kick.

How to Serve Easy Leftover Salmon Rice Bowl

Garnishes

Enhance the visual appeal and flavor with garnishes like sesame seeds, seaweed flakes, or a scattering of crushed peanuts to add both texture and a taste nuance to your bowl.

Side Dishes

Pair this delightful bowl with a side of miso soup or a light cucumber salad to complement the robust flavors of the Easy Leftover Salmon Rice Bowl, adding variety and balance to your meal.

Creative Ways to Present

For a fresh twist, consider serving the dish deconstructed with components like rice, salmon, and toppings arranged separately, allowing diners to mix and match to their preference.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon rice bowl in a sealed container in the fridge for up to two days. Reheat gently to maintain the flavors and textures you’ll love each time.

Freezing

While the components can be frozen separately, it’s best not to freeze the full dish after assembly, as the rice can become mushy and the avocado discolor and lose its texture.

Reheating

To reheat, use the microwave with a bit of moisture (like an ice cube) covered lightly with parchment to preserve the moisture, ensuring your bowl is just as delicious as when first prepared.

FAQs

Can I use uncooked salmon for this recipe?

The recipe is best suited for cooked or leftover salmon as it focuses on quick preparation. However, you could cook salmon specifically for this dish beforehand.
What can I substitute for Kewpie Mayo?

Regular mayonnaise will work well as a substitute, though you could also explore using a vegan mayo if you’re aiming for a plant-based version.
Is this recipe suitable for meal prep?

Absolutely! Prepare the components separately and store individually to ensure freshness. Combine just before eating.
Can I make this dish spicy?

The sriracha sauce can be adjusted to suit your spice preference—from mild to fiery hot—tailor it to your taste!

Final Thoughts

If you’re ready to breathe new life into your kitchen leftovers, the Easy Leftover Salmon Rice Bowl awaits your culinary touch. Easy to prepare and delightfully satisfying, it’s a dish that not only solves the common issue of leftovers but elevates them to something truly special. Enjoy every flavorful moment!

Easy Leftover Salmon Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 660 reviews

Author: Emily
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Yield: 1 serving
Category: Main Course
Method: Microwave
Cuisine: Japanese-inspired

Print Recipe

Description

This Easy Leftover Salmon Rice Bowl is a quick, delicious, and satisfying meal inspired by Emily Mariko’s popular recipe. It combines leftover rice and salmon with flavorful condiments, fresh avocado, and green onions for a wholesome, homemade bowl that’s perfect for a speedy lunch or dinner. The microwave method ensures the ingredients are warmed and melded together effortlessly, creating a comforting dish with vibrant flavors and textures.

Ingredients

Units Scale

Rice and Salmon

1 1/2 cups cooked rice (leftover or freshly cooked)
3 oz cooked salmon (leftover or freshly cooked)

Sauces and Condiments

3/4 tsp tsuyu (or soy sauce as substitute)
1 tsp Kewpie mayonnaise (add more to taste)
1 tsp sriracha sauce (add more to taste)

Fresh Toppings

1/2 avocado, sliced
1 tsp green onions, finely sliced

Other

1-2 ice cubes

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Instructions

Prepare the Base: In a microwave-safe bowl, combine the cooked rice and salmon. Add 1-2 ice cubes to the mixture to slightly chill and loosen the ingredients.
Microwave: Cover the bowl with parchment paper and microwave for 1 to 1½ minutes until heated through and slightly steaming.
Remove Ice and Mix: Carefully remove the ice cubes from the bowl. Add tsuyu (or soy sauce), a drizzle of Kewpie mayonnaise, and sriracha sauce. Use a fork to mash and stir everything together until well combined.
Assemble and Garnish: Top the mixture with sliced avocado and green onions. Serve immediately, optionally with nori for added flavor and texture.

Notes

This recipe was inspired by Emily Mariko’s popular leftover salmon rice bowl.
For a warmer dish, ensure the ingredients are thoroughly heated in the microwave.
You can customize the spice level by adjusting sriracha sauce.
Using freshly cooked rice and salmon will eliminate the need for microwaving with ice cubes.

Nutrition

Serving Size: 1 bowl
Calories: 781 kcal
Sugar: 1 g
Sodium: 418 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 109 g
Fiber: 8 g
Protein: 29 g
Cholesterol: 49 mg