Microwave steamed salmon and rice bowl brightened with avocado, cucumber, sesame, and zesty fresh garnishes.
# Ingredient List:
→ Leftovers
01 - 1 cup cooked white rice 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 - Arrange leftover rice in a microwave-safe bowl and evenly distribute flaked salmon over the top.
02 - Place two ice cubes directly on the rice and salmon mixture.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate to allow steam circulation.
04 - Cook on high power for 2 to 3 minutes until ice cubes fully melt and contents are heated thoroughly without drying.
05 - Remove bowl from microwave and immediately drizzle soy sauce and sesame oil over the hot components.
06 - Garnish with sliced avocado, cucumber, and pickled ginger for fresh contrast.
07 - Scatter toasted sesame seeds and sliced scallion, adding chili flakes or sriracha if desired.
08 - Serve bowl while warm to preserve texture and flavor.
