If you find yourself with leftover salmon and a craving for something quick, satisfying, and bursting with flavor, this Easy Leftover Salmon Rice Bowl Recipe is your new best friend in the kitchen. Perfectly balancing creamy avocado, a spicy kick from sriracha, and the umami depth of tsuyu or soy sauce, this dish turns simple ingredients into a heartwarming meal that feels anything but ordinary. It’s not just about using leftovers; it’s about transforming them with a playful mix of textures and tastes that come together in minutes.
Ingredients You’ll Need
These ingredients keep the recipe straightforward but pack a punch in flavor and texture, ensuring every bite is a delight. Each component adds its touch—whether it’s the creaminess of the avocado, the richness of the salmon, or the zing from the sriracha.
- 1½ cups cooked rice: The perfect fluffy base to soak up all the delicious flavors.
- 3 oz cooked salmon: Leftover or freshly cooked, it brings a tender, smoky protein component.
- ¾ tsp tsuyu (or soy sauce): Adds that quintessential umami depth to the bowl.
- 1 tsp Kewpie mayonnaise: A creamy, slightly tangy note that elevates the taste effortlessly.
- 1 tsp sriracha sauce: For a touch of spicy heat—adjust to your preference.
- ½ avocado, sliced: Creamy texture and beautiful green color for freshness.
- 1 tsp green onions, finely sliced: Adds a crisp, mild oniony zing to brighten the bowl.
- 1-2 ice cubes: A surprising but clever ingredient to gently loosen and chill the mixture before warming.
How to Make Easy Leftover Salmon Rice Bowl Recipe
Step 1: Prepare the Base
Start by placing the cooked rice and salmon into a microwave-safe bowl. To keep things fresh and slightly loosen the mix before heating, add 1 or 2 ice cubes right on top. This little trick helps prevent clumping and adds a subtle chill that’s perfect before warming.
Step 2: Microwave Gently
Cover the bowl with parchment paper to trap steam but avoid sogginess. Microwave it for about one to one and a half minutes until the mixture is heated through and just starting to steam—warm enough to be comforting but not overcooked.
Step 3: Remove Ice and Mix Flavors
Once heated, carefully fish out the ice cubes from the bowl to keep the right consistency. Then, add the tsuyu or soy sauce for that savory base, drizzle in the Kewpie mayonnaise for silkiness, and splash in the sriracha for heat. Use a fork to mash and mix everything together until perfectly combined—this step really melds the flavors and texture.
Step 4: Assemble and Garnish
Finish your bowl by topping it with those creamy avocado slices and a sprinkle of green onions. These additions bring freshness and a pop of color, making your bowl look as inviting as it tastes. Serve immediately—if you want, some nori on the side adds an irresistible crunch and extra umami kick.
How to Serve Easy Leftover Salmon Rice Bowl Recipe
Garnishes
Adding garnishes like thinly sliced green onions or a sprinkle of toasted sesame seeds can take your salmon rice bowl to the next level. These small touches enhance texture and add layers of flavor that complement the creamy and spicy profile of the dish.
Side Dishes
This bowl pairs beautifully with light sides like a crisp cucumber salad or quick pickled vegetables. Their acidity and crunch contrast wonderfully with the creamy, rich salmon and avocado, making the whole meal balanced and refreshing.
Creative Ways to Present
For a fun twist, serve the rice bowl in a hollowed-out avocado or on a large platter for sharing. Garnishing with additional nori strips or a drizzle of extra Kewpie mayonnaise or sriracha can make your presentation pop, encouraging everyone at the table to dig in enthusiastically.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Easy Leftover Salmon Rice Bowl Recipe, store them in an airtight container in the refrigerator. The rice and salmon mixture should be eaten within 2 days for the best taste and freshness.
Freezing
Because of the avocado and mayonnaise, freezing this rice bowl isn’t recommended as these ingredients don’t freeze well. Instead, try to enjoy it fresh or refrigerate leftovers as described above.
Reheating
When reheating, gently warm the mixture in the microwave for short intervals to prevent drying out the salmon. Adding a splash of water before microwaving can help maintain moisture. Top with fresh avocado and garnishes after reheating for the best experience.
FAQs
Can I use fresh salmon instead of leftover salmon?
Absolutely! This recipe works beautifully with freshly cooked salmon as well. Just flake it gently before mixing with the rice for ideal texture and flavor balance.
What if I don’t have tsuyu? Can I use something else?
Yes, soy sauce is a perfect substitute if you don’t have tsuyu on hand. It provides a similar umami richness, though tsuyu adds a bit more sweetness and depth.
Is this recipe suitable for meal prep?
While it’s quick and simple, it’s best enjoyed fresh due to the avocado and mayonnaise. However, you can prep the rice and salmon separately ahead of time and assemble right before eating.
Can I make this recipe spicier?
Definitely! The sriracha is adjustable, so feel free to add more to match your spice tolerance. You can also sprinkle in some chili flakes or a dash of hot sauce for an extra kick.
What if I don’t like avocado?
No problem at all. You can swap avocado for thinly sliced cucumber, edamame, or even some steamed broccoli florets for a crunchy, fresh contrast instead.
Final Thoughts
This Easy Leftover Salmon Rice Bowl Recipe is more than just a way to use up leftovers—it’s a celebration of flavor and simplicity you can whip up anytime. Whether you’re craving a quick lunch or an effortless dinner, it’s sure to satisfy and impress without any fuss. Give it a try and discover how deliciously easy cleanup meals can be!
Print
Easy Leftover Salmon Rice Bowl Recipe
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Total Time: 4 minutes
- Yield: 1 serving
- Category: Main Dish
- Method: Microwaving
- Cuisine: Japanese-inspired
Description
This easy leftover salmon rice bowl recipe transforms your cooked salmon and rice into a quick, flavorful meal. Combining creamy Kewpie mayonnaise, spicy sriracha, and savory tsuyu sauce, this dish delivers a perfect balance of richness and heat. Topped with fresh avocado and green onions, it’s an effortless, nutritious bowl ideal for a fast lunch or dinner.
Ingredients
Base Ingredients
- 1½ cups cooked rice (leftover or freshly cooked)
- 3 oz cooked salmon (leftover or freshly cooked)
- 1–2 ice cubes
Sauce and Toppings
- ¾ tsp tsuyu (or soy sauce as substitute)
- 1 tsp Kewpie mayonnaise (add more to taste)
- 1 tsp sriracha sauce (add more to taste)
- ½ avocado, sliced
- 1 tsp green onions, finely sliced
Instructions
- Prepare the Base: In a microwave-safe bowl, combine the cooked rice and salmon. Add 1-2 ice cubes to the mixture to slightly chill and loosen the ingredients, which helps prevent clumping and ensures even heating.
- Microwave: Cover the bowl with parchment paper and microwave for 1 to 1½ minutes until the mixture is heated through and slightly steaming. This gentle reheating preserves texture and flavor.
- Remove Ice and Mix: Carefully remove the ice cubes from the bowl. Add tsuyu (or soy sauce), a drizzle of Kewpie mayonnaise, and sriracha sauce. Use a fork to mash and stir everything together until well combined, creating a creamy, spicy base.
- Assemble and Garnish: Top the rice and salmon mixture with sliced avocado and finely sliced green onions. Serve immediately for the freshest taste. Optionally, add nori strips for extra flavor and texture.
Notes
- If you don’t have tsuyu, soy sauce is a fine substitute and will provide the necessary umami flavor.
- Kewpie mayonnaise is preferred for its rich flavor, but you can substitute regular mayonnaise.
- Adjust sriracha amount according to your heat preference.
- Removing the ice cubes after microwaving ensures the bowl is not diluted and keeps the flavors concentrated.
- This recipe is great for using up leftover salmon and rice efficiently.
