Description
A quick and delicious leftover salmon rice bowl that combines tender cooked salmon and rice with flavorful tsuyu, Kewpie mayonnaise, and spicy sriracha, topped with creamy avocado and fresh green onions. Perfect for a fast, comforting meal using leftovers.
Ingredients
Scale
Base
- 1½ cups cooked rice (leftover or freshly cooked)
- 3 oz cooked salmon (leftover or freshly cooked)
- 1-2 ice cubes
Seasonings and Sauces
- ¾ tsp tsuyu (or soy sauce as substitute)
- 1 tsp Kewpie mayonnaise (add more to taste)
- 1 tsp sriracha sauce (add more to taste)
Garnish
- 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 to the mixture to slightly chill it and help loosen the ingredients for easier mixing.
- Microwave: Cover the bowl with parchment paper and microwave on high for 1 to 1½ minutes, or until the mixture is heated through and starts to steam slightly.
- Remove Ice and Mix: Carefully remove the ice cubes from the bowl. Add the tsuyu (or soy sauce), Kewpie mayonnaise, and sriracha sauce to the warm mixture. Use a fork to mash and thoroughly stir everything together until well combined.
- Assemble and Garnish: Top the rice and salmon mixture with sliced avocado and green onions. Serve immediately, optionally adding some nori for extra flavor and texture.
Notes
- Tsuyu is a Japanese seasoning sauce that can be substituted with soy sauce if unavailable.
- Adjust the amount of Kewpie mayonnaise and sriracha to suit your taste preferences.
- Removing the ice cubes after microwaving helps keep the dish from becoming watery while loosening the rice and salmon.
- Optional nori sheets or furikake make excellent additional garnishes for a Japanese-inspired flavor boost.
- This recipe works well for using refrigerated leftovers to create a speedy and satisfying meal.
