A quick bowl using leftover salmon, rice, fresh toppings, and a clever microwave steaming technique for moisture.
# 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
# Preparation steps:
01 - Place cooked rice into a microwave-safe bowl, then distribute the flaked salmon evenly over the rice.
02 - Position two ice cubes directly on top of the rice and salmon.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate to allow steam to circulate.
04 - Microwave on high power for 2 to 3 minutes, ensuring the ice cubes have melted and the contents are steaming hot yet moist.
05 - Remove from microwave and immediately drizzle soy sauce and sesame oil over the rice and salmon.
06 - Arrange sliced avocado, cucumber, and pickled ginger neatly on top of the warmed ingredients.
07 - Sprinkle with toasted sesame seeds and sliced scallion, then optionally add chili flakes or sriracha for additional flavor. Serve without delay.
