Imagine transforming those odds and ends from yesterday’s dinner into a vibrant, flavorful meal in just minutes. This Easy Leftover Salmon Rice Bowl is not only a fantastic way to make use of leftovers but also an incredible dish that guarantees minimal effort with maximum delight. Let it remind you that every meal can be special, even when you’re short on time.
Why You’ll Love This Recipe
- Quick and Easy: With just a microwave and a handful of ingredients, lunch is ready in less than 10 minutes.
- Flavor-Packed: Tsuyu and sriracha combine to give this dish a punch of savory and spicy goodness.
- Nutritious: Packed with healthy fats from avocado and salmon, it’s a bowl full of nutrients.
- Sustainable Choice: It’s an eco-friendly meal that helps reduce food waste by utilizing leftovers creatively.
Ingredients You’ll Need
The beautiful simplicity of this Easy Leftover Salmon Rice Bowl lies in its straightforward ingredients. Each element plays a critical role — from the creamy avocado to the fiery sriracha, every component adds layers of flavor and texture.
- Cooked Rice: A great way to use up leftover rice, giving the bowl a hearty base.
- Cooked Salmon: Provides rich flavor and protein, perfect for a nutritious boost.
- Tsuyu: A Japanese condiment adding savory richness; soy sauce can be swapped in if needed.
- Kewpie Mayonnaise: Brings a sweet and tangy creaminess to the dish.
- Sriracha Sauce: Gives a spicy kick that contrasts beautifully with creamy elements.
- Avocado: A ripe avocado adds a buttery texture and healthy fats.
- Green Onions: Finely sliced for freshness and a pop of color.
- Ice Cubes: Used during reheating to prevent the rice and salmon from drying out.
Variations
Feel free to make this dish your own! The Easy Leftover Salmon Rice Bowl is incredibly adaptable, and you can tailor it to match your preferences or the contents of your fridge.
- Vegetarian Version: Substitute the salmon with grilled tempeh or tofu for a plant-based alternative.
- Extra Veggies: Add steamed broccoli or edamame to increase the dish’s nutritional content and texture.
- Different Sauces: Instead of sriracha, try sambal oelek or hot chili oil for a different type of heat.
How to Make Easy Leftover Salmon Rice Bowl
Step 1: Reheat and Combine
Place your leftover rice and salmon in a microwave-safe bowl, add ice cubes, and cover with parchment paper. This trick helps keep the leftovers moist as they reheat, resulting in a fresh-tasting dish. Microwave for 1 to 1½ minutes if using leftovers; skip this step if you started with freshly cooked rice and salmon.
Step 2: Assemble the Bowl
Remove any leftover ice from the bowl, then drizzle tsuyu over your rice and salmon mixture. Add Kewpie mayo and sriracha sauce to taste. Using a fork, gently mash and mix everything together until well combined and coated.
Step 3: Garnish and Serve
Top your bowl with freshly sliced avocado and a sprinkle of green onion. Serve immediately along with crispy nori sheets, if desired, for added texture and flavor.
Pro Tips for Making Easy Leftover Salmon Rice Bowl
- Moist Rice Magic: Including ice cubes during reheating keeps rice fluffy and prevents dryness.
- Flavor Balance: Adjust tsuyu and sriracha to taste — more for a savory punch, less for a milder profile.
- Avocado Aversion: Mix the avocado with lemon juice before adding to prevent browning.
- Nori Note: Serve with nori sheets for a crispy texture that complements the creamy, soft components.
How to Serve Easy Leftover Salmon Rice Bowl
Garnishes
Add texture and zest with garnishes like sesame seeds or a sprinkle of shichimi togarashi — a Japanese spice mix that enhances the flavors with a unique kick.
Side Dishes
This rice bowl pairs well with a light cucumber salad or miso soup. These sides complement the bowl without overwhelming its distinct flavors.
Creative Ways to Present
Consider serving the dish in a Japanese earthenware bowl for an authentic touch or deconstruct it by placing each ingredient separately in sections of a bento box.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. This will keep your meal fresh and ready for a quick lunch or dinner.
Freezing
It’s best to avoid freezing, as thawing could alter the texture of the avocado and rice, leading to a mushy bowl. Always better to enjoy this meal fresh!
Reheating
Reheat gently in the microwave, adding a splash of water if needed to re-moisten. Cover with a damp paper towel to maintain moisture while warming.
FAQs
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Can I use other types of fish instead of salmon?
Yes, absolutely! This recipe is versatile, and you can try using tuna or even crab for a different take on the dish.
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What can I do if I don’t have Kewpie mayo?
No worries! Regular mayonnaise mixed with a pinch of sugar and rice vinegar can mimic the taste of Kewpie mayo.
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Is tsuyu gluten-free?
Traditional tsuyu contains wheat, but you can find gluten-free versions in many specialty stores or simply use tamari as a substitute.
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How do I prevent avocado from browning?
Toss your avocado slices with lemon or lime juice before adding them to the dish to maintain their vibrant color.
Final Thoughts
If you’re looking to bring new life to your leftovers, the Easy Leftover Salmon Rice Bowl is your go-to recipe. Give it a try, and enjoy a delicious, waste-free meal that serves up comfort and creativity in every bite. You’re just a few minutes away from a fantastic dining experience!
Print
Easy Leftover Salmon Rice Bowl Recipe
- 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 delicious and easy leftover salmon rice bowl combines perfectly seasoned rice and flaky salmon with fresh avocado, green onions, and a flavorful sauce, inspired by Emily Mariko’s viral recipe. It’s quick to prepare and makes for a satisfying single-serving meal or snack.
Ingredients
Base
- 1 1/2 cups cooked rice leftover or freshly cooked
Protein
- 3 oz cooked salmon leftover or freshly cooked
Sauce & Flavorings
- 3/4 tsp tsuyu or soy sauce
- 1 tsp Kewpie mayo (add to taste)
- 1 tsp sriracha sauce (add to taste)
Garnishes
- 1/2 avocado sliced
- 1 tsp green onions finely sliced
Additional
- 1-2 ice cubes
- Nori sheets for serving (optional)
Instructions
- Combine Rice and Salmon: If using leftovers, place the cooked rice and salmon in a microwave-safe bowl and add the ice cubes. Cover with parchment paper or microwave-safe lid.
- Microwave: Microwave everything for 1 to 1½ minutes until heated through, then remove from microwave and discard any remaining ice cubes.
- Add Sauces: Pour in the tsuyu or soy sauce, and drizzle with mayonnaise and sriracha sauce to your taste. Use a fork to mash and mix all ingredients together until well combined.
- Top and Serve: Transfer the mixture to a serving bowl, top with sliced avocado and green onions, and serve with nori sheets if desired for added flavor and texture.
Notes
- This recipe was inspired by Emily Mariko’s viral leftover salmon bowl.
- You can customize the level of spiciness by adjusting the amount of sriracha sauce.
- Using freshly cooked rice and salmon is optional; the microwave step is mainly for leftovers to reheat and blend flavors.
- For extra flavor, add a splash of sesame oil or sprinkle sesame seeds on top.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 781 kcal
- Sugar: 1 g
- Sodium: 418 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 109 g
- Fiber: 8 g
- Protein: 29 g
- Cholesterol: 49 mg
