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Easy Leftover Salmon Rice Bowl Recipe

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

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

Instructions

  1. 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.
  2. Microwave: Cover the bowl with parchment paper and microwave for 1 to 1½ minutes until heated through and slightly steaming.
  3. 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.
  4. 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

Find it online: https://emilyquickdinners.com/easy-leftover-salmon-rice-bowl-recipe/