Name: Easy Leftover Salmon Rice Bowl Recipe
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Cuisine: Japanese-inspired
Ingredients: 1½ cups cooked rice (leftover or freshly cooked); 3 oz cooked salmon (leftover or freshly cooked); 1-2 ice cubes; 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

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

Scale

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

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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.