This Easy Leftover Salmon Rice Bowl is your ticket to a quick and delightful meal that transforms yesterday’s supper into today’s mouthwatering lunch. This vibrant bowl is brimming with flavors and textures, perfect for a nourishing pick-me-up.
Why You’ll Love This Recipe
- Quick and Easy: Get this meal from kitchen to table in under 10 minutes.
- Versatile Flavors: The combination of creamy avocado, spicy sriracha, and savory tsuyu offers a delightful taste journey.
- No Wastage: A perfect way to enjoy your leftover salmon and rice.
- Nutritious: Packed with proteins, healthy fats, and fiber for a balanced meal.
Ingredients You’ll Need
This recipe is a symphony of simple yet essential ingredients. Each one plays a pivotal role in delivering the perfect taste, texture, and color to your Easy Leftover Salmon Rice Bowl.
- Cooked Rice: The foundation of our bowl, leftover or freshly made, it absorbs the flavors beautifully.
- Cooked Salmon: The star protein, ensuring your meal is both nutritious and delicious.
- Tsuyu Sauce: Adds a depth of umami flavor perfect for tying everything together.
- Kewpie Mayo: A hint of creaminess with a touch of sweetness that balances the spice.
- Sriracha Sauce: For that fiery kick, adjust as per your spice level preference.
- Avocado: Sliced for a rich, buttery complement to our bowl’s flavors.
- Green Onions: Adds freshness and a mild oniony punch.
- Ice Cubes: Helps refresh the rice when reheating leftovers, retaining moisture.
Variations
This Easy Leftover Salmon Rice Bowl is utterly customizable. Whether you’re adjusting for dietary needs or simply personal taste, here’s how you can make this dish your own.
- Vegetarian Version: Swap out the salmon for marinated tofu or tempeh for a plant-based option.
- Extra Veggie Boost: Throw in some steamed edamame or broccoli for added nutrition and crunch.
- Spice it Up: Add a sprinkle of chili flakes or drizzle some hot sesame oil for an additional spice layer.
How to Make Easy Leftover Salmon Rice Bowl
Step 1: Reheat Your Base
If you’re using leftovers, place your rice and salmon into a microwave-safe bowl, nestle in the ice cubes, cover with parchment paper, and microwave for 1-1½ minutes. This nifty ice cube trick re-steams the rice without drying it out. If you’re using freshly cooked ingredients, feel free to skip ahead.
Step 2: Mix and Mash
Once your rice is warmed and ice cubes discarded, drizzle over the tsuyu sauce, along with a generous squirting of Kewpie mayonnaise and sriracha. Grab a fork and gently mash everything together until well combined, creating a mouthwatering base for your toppings.
Pro Tips for Making Easy Leftover Salmon Rice Bowl
- Maximize Flavors: For an extra burst of freshness, add a squeeze of lime just before serving to brighten the flavors.
- Rice Retrieval: If your rice is clumped after refrigeration, use a fork to fluff it before reheating.
- Check Your Spice: Taste your mixture after adding sriracha; you can always add more but can’t take it away.
- Garnish Generously: A sprinkle of toasted sesame seeds can add a lovely crunch and visual appeal.
How to Serve Easy Leftover Salmon Rice Bowl
Garnishes
Jazz up your Easy Leftover Salmon Rice Bowl with a sprinkle of sesame seeds or a handful of chopped cilantro. These little additions not only beautify the bowl but enhance the aroma and add a little crunch or freshness.
Side Dishes
This rice bowl pairs beautifully with a crisp cucumber salad or a simple miso soup, offering a balanced contrast in texture and flavor. They can also subtly complement the savory tones of your main dish.
Creative Ways to Present
Turn your dish into a feast for the eyes by serving it in a vibrant ceramic bowl or arranging the toppings artistically — think layers and bursts of color. It’s not just about taste; it’s a visual treat too!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easy Leftover Salmon Rice Bowl fresh by storing it in an airtight container in the fridge for up to two days. It’s perfect for those busy weekdays!
Freezing
While the rice and salmon can be frozen separately for up to a month, it’s best to prepare fresh avocados and sauces each time to maintain the dish’s creamy and fresh quality.
Reheating
To reheat, simply pop the bowl in the microwave for a minute or until warmed through. Remember to add a dash of water to prevent drying out and maintain rice moisture.
FAQs
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Can I use different types of fish?
Absolutely! You can swap salmon with any leftover fish you have on hand, like tuna or cod. Just ensure it’s pre-cooked and flake it into the bowl.
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Is there a substitute for tsuyu sauce?
Yes, you can use soy sauce as a handy alternative. It provides a similar umami flavor profile that complements the dish beautifully.
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How do I make this gluten-free?
Simply substitute the tsuyu with tamari or a gluten-free soy sauce to enjoy it without gluten-related worries.
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What can I use instead of Kewpie mayo?
Regular mayonnaise works fine, but if you want a similar umami flavor, mix a bit of rice vinegar or mirin with standard mayo.
Final Thoughts
This Easy Leftover Salmon Rice Bowl is more than just a meal; it’s a culinary canvas waiting for you to make it your own. Next time you have leftovers, give this recipe a try and bask in the delicious simplicity it offers. Enjoy every bite!
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: Microwaving
- Cuisine: Japanese-inspired
- Diet: Low Fat
Description
This easy leftover salmon rice bowl is a quick, flavorful, and satisfying meal inspired by Emily Mariko’s popular recipe. It combines cooked rice and salmon with simple seasonings, topped with fresh avocado and green onions for a delicious, nutritious dish that comes together in just minutes.
Ingredients
Rice
- 1 1/2 cups cooked rice leftover or freshly cooked
Salmon
- 3 oz cooked salmon leftover or freshly cooked
Sauces & Seasonings
- 3/4 tsp tsuyu (or soy sauce as substitute)
- 1 tsp Kewpie mayonnaise, add to taste
- 1 tsp sriracha sauce, add to taste
Fresh Toppings
- 1/2 avocado, sliced
- 1 tsp green onions, finely sliced
- 1-2 ice cubes
Instructions
- Prepare Base: If using leftover rice and salmon, place them in a microwave-safe bowl and add ice cubes to keep everything cold and moist. Cover with parchment paper or microwave-safe lid.Microwave on high for 1 to 1½ minutes until warm. If using freshly cooked rice and salmon, skip this step.
- Remove Ice & Season: Take out any remaining ice cubes. Add tsuyu (or soy sauce), then drizzle with Kewpie mayonnaise and sriracha. Adjust the amount of mayonnaise and sriracha to taste for your preferred spice and creaminess.
- Mash & Mix: Use a fork to gently mash and combine the ingredients evenly, creating a flavorful mixture.
- Garnish & Serve: Top the mixture with sliced avocado and finely sliced green onions. Serve with nori on the side or sprinkled on top for added flavor.
Notes
- This recipe is inspired by Emily Mariko’s popular leftover salmon bowl.
- Adjust the amount of sriracha and mayonnaise for your desired spice level and creaminess.
- If preferred, you can add other toppings like cucumber or sesame seeds for extra flavor.
- Make sure to use sushi-grade or properly stored cooked salmon for safety and best flavor.
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: 19 g
- Trans Fat: 1 g
- Carbohydrates: 109 g
- Fiber: 8 g
- Protein: 29 g
- Cholesterol: 49 mg
