Looking for a delightful and incredibly fast meal that both tackles leftovers and satisfies your craving for something delicious? Say hello to the formidable Easy Leftover Salmon Rice Bowl! It combines some of the most flavorful elements of cuisine into a bowl that feels like a warm hug on a hectic day.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just minutes, it’s the perfect meal for busy weeknights.
- Waste Reduction: This dish wonderfully utilizes leftover salmon and rice, making it eco-friendly.
- Versatile: You can easily adapt it to suit your available ingredients or personal taste.
- Healthy and Satisfying: Packed with protein and healthy fats, it keeps you full and fueled.
Ingredients You’ll Need
The beauty of the Easy Leftover Salmon Rice Bowl lies in its simplicity and the freshness of its ingredients. Each component plays a crucial role in building layers of flavor, texture, and color that make every spoonful a delight.
- Cooked Rice: Whether leftover or freshly made, rice serves as the fluffy foundation of the bowl.
- Cooked Salmon: Leftovers work great, providing a rich source of protein and that desirable umami flavor.
- Tsuyu Sauce: This flavorful soy-based sauce adds depth; substitute with soy sauce if needed.
- Kewpie Mayo: Known for its rich taste, Kewpie adds creaminess and tang; adjust to your taste buds.
- Sriracha Sauce: Spice things up with a dash of this fiery sauce, perfect for a little kick.
- Avocado: Offers a smooth, creamy texture that balances the robust flavors.
- Green Onions: These bring a mild, aromatic sharpness that lifts the entire dish.
- Ice Cubes: A nifty trick for reheating rice without drying it out.
Variations
The Easy Leftover Salmon Rice Bowl loves to be customized. Feel free to adapt this recipe to your dietary needs or to whatever you have on hand in your kitchen!
- Vegetarian Option: Replace salmon with tofu or tempeh for a plant-based alternative that’s equally satisfying.
- Extra Veggies: Add color and nutrients with bell peppers, edamame, or steamed broccoli.
- Spicy Boost: Elevate the heat with extra sriracha or a sprinkle of chili flakes.
How to Make Easy Leftover Salmon Rice Bowl
Step 1: Reheat with Care
If using leftovers, combine your rice and salmon in a microwave-safe bowl, placing ice cubes on top. Cover with parchment paper and microwave for 1 to 1½ minutes to perfectly steam without drying. If everything is cooked fresh, you can skip this warming step.
Step 2: Mix and Mash
Remove any remaining ice and pour in the tsuyu sauce. Drizzle gently with mayonnaise and sriracha. Use a fork to mash and mix everything together until fully combined.
Step 3: The Final Touch
Top your bowl with beautifully sliced avocado and a sprinkle of green onions for that fresh garnish. Serve it up alongside nori or your favorite seaweed snack.
Pro Tips for Making Easy Leftover Salmon Rice Bowl
- Perfect Reheating: Using ice cubes keeps the rice moist and prevents it from becoming too dry during reheating.
- Balance Flavors: Adjust the levels of mayo and sriracha sauce to balance creaminess and spice to suit your palate.
- Fresh Ingredients: Always opt for ripe avocados and fresh green onions to enhance the dish with freshness.
- Efficient Use of Leftovers: This recipe not only reduces waste but also encourages creativity with what you have on hand.
How to Serve Easy Leftover Salmon Rice Bowl
Garnishes
Add a pop of color and flavor by garnishing your bowl with sesame seeds or adding a touch of seaweed seasoning for an added umami boost. These simple additions can enhance the dish’s visual and taste profiles seamlessly.
Side Dishes
Pair this delightful bowl with light, crisp side dishes like a cucumber salad or a bowl of miso soup. These sides complement the main dish without overwhelming it, providing a refreshing and balanced meal.
Creative Ways to Present
Consider using a deep, cozy bowl that allows the vibrant colors of the salmon, rice, and veggies to stand out. For an extra touch, arrange the toppings in sections to create a visually appealing pattern.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon rice bowl in an airtight container in the refrigerator. It’s best eaten within two days for optimal taste and freshness, as the flavors might intensify over time.
Freezing
For longer storage, freeze the dish without the avocado and green onions. Once ready to enjoy, thaw overnight in the fridge and add fresh toppings before serving to maintain the dish’s quality.
Reheating
When reheating, consider repeating the ice cube method in the microwave or gently warming on the stovetop. Add a splash of water or broth to prevent the rice from drying out.
FAQs
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Can I use fresh salmon instead of leftovers?
Absolutely, fresh salmon works wonderfully. Simply cook it through before adding to the rice, but be mindful of cooking time to retain tenderness.
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What if I don’t have tsuyu sauce?
No worries! Soy sauce is a great substitute and can provide a similar salty and umami flavor to your bowl.
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How do I keep my avocado from browning?
To prevent browning, drizzle a little lemon or lime juice over your avocado slices just before serving.
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Can I make this dish gluten-free?
Yes, ensure all sauces used are gluten-free like tamari instead of soy sauce, and the dish can be easily tailored to suit a gluten-free diet.
Final Thoughts
Don’t let your leftovers linger – turn them into a spectacular meal with this Easy Leftover Salmon Rice Bowl. It’s a quick, nutritious way to transform yesterday’s dinner into today’s delightful lunch or dinner. Dive in, savor each bite, and enjoy the simplicity and joy of making something wonderful with what you have on hand!
Print
Easy Leftover Salmon Rice Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 1-2 minutes
- Total Time: 6 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Microwaving
- Cuisine: Japanese Inspired
Description
This easy leftover salmon rice bowl is a quick, flavorful meal inspired by Emily Mariko’s famous recipe. Combining tender salmon, fluffy rice, creamy avocado, and a savory sauce, it offers a satisfying and nutritious dish perfect for a fast lunch or dinner.
Ingredients
Rice and Salmon
- 1 1/2 cups cooked rice (leftover or freshly cooked)
- 3 oz cooked salmon (leftover or freshly cooked)
Sauces and Flavorings
- 3/4 tsp tsuyu (or soy sauce)
- 1 tsp Kewpie mayonnaise (add to taste)
- 1 tsp sriracha sauce (add to taste)
Vegetables and Garnishes
- 1/2 avocado, sliced
- 1 tsp green onions, finely sliced
- 1–2 ice cubes
Instructions
- Prepare the rice and salmon: If using leftover rice and salmon, combine them in a microwave-safe bowl and add ice cubes. If using freshly cooked rice and salmon, skip to the next step.
- Microwave: Cover the bowl with parchment paper and microwave for 1 to 1½ minutes until heated through. This warms the ingredients and creates a desirable texture.
- Remove ice and add sauces: Take out any remaining ice cubes from the bowl. Add the tsuyu (or soy sauce), then drizzle with Kewpie mayonnaise and sriracha sauce to your preferred taste.
- Mash and Mix: Use a fork to mash all ingredients together until well combined and creamy.
- Assemble and Serve: Top the mixture with sliced avocado and green onions. Serve immediately with nori if desired for added flavor.
Notes
- This dish is inspired by Emily Mariko’s popular leftover makeover recipe.
- Adjust the amount of sriracha and mayonnaise to suit your spice and creaminess preferences.
- For extra flavor, add a sprinkle of sesame seeds or a squeeze of lemon.
Nutrition
- Serving Size: 1 bowl
- 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
