Make a quick salmon and rice bowl. Steamed and topped with avocado, cucumber, soy, and sesame for bold flavors.
# 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
# Directions:
01 - Transfer the cooked rice to a microwave-safe bowl and distribute the flaked salmon evenly over the rice.
02 - Position two ice cubes on top of the rice and salmon to promote moisture retention during reheating.
03 - Loosely cover the bowl using parchment paper or a microwave-safe plate.
04 - Heat on high for 2 to 3 minutes until the ice cubes have melted and the contents are steamed through, ensuring moistness.
05 - Drizzle the heated components with soy sauce and sesame oil. Arrange sliced avocado, cucumber, and pickled ginger on top.
06 - Sprinkle toasted sesame seeds and sliced scallion over the bowl. Add chili flakes or sriracha to taste if desired.
07 - Present immediately while warm for optimal flavor and texture.
