Ready for the cosiest, most satisfying meal to transform last night’s salmon and rice into a crave-worthy lunch? The Easy Leftover Salmon Rice Bowl is my go-to for a quick, nutritious bite with minimal fuss—think creamy, spicy, and savory goodness in every single spoonful!
Why You’ll Love This Recipe
- Zero Waste Wonder: This bowl makes the most out of yesterday’s salmon and rice, so nothing delicious goes to waste.
- Super Fast Comfort: Dinner (or lunch!) is just six minutes away, and it’s packed with cozy, craveable flavors.
- Customizable Heat & Creaminess: The balance of spicy sriracha, silky Kewpie mayo, and buttery avocado is totally adjustable to your mood.
- Nutrient-Rich & Filling: Packed with protein, fiber, and healthy fats, this bowl will keep you satisfied and energized.
Ingredients You’ll Need
This bowl keeps things beautifully simple, but each ingredient does its job to the fullest. Every component brings something special—soft grains, savory fish, color-pop avocado, and just the right hit of heat and creaminess.
- Cooked Rice (1½ cups): Leftover rice is totally fine—and actually helps with texture—but freshly cooked is lovely if that’s what you have.
- Cooked Salmon (3 oz): Flake in last night’s baked, grilled, or even poached salmon, or use a fresh fillet if you’re making it on the spot!
- Tsuyu (3/4 tsp): This Japanese soup base boosts umami; if you don’t have it, a splash of soy sauce is a great swap.
- Kewpie Mayo (1 tsp): The creamy, slightly tangy Japanese mayo brings everything together; regular mayo can work in a pinch.
- Sriracha (1 tsp): Adds zing and spice—but you can dial this up or down to match your heat preference!
- Avocado (½, sliced): For creamy, buttery richness and a beautiful color boost.
- Green Onions (1 tsp, sliced): A fresh lift and a tiny bit of crunch.
- Ice Cubes (1-2): They work magic to rehydrate rice and salmon in the microwave, making leftovers taste freshly made.
Variations
The Easy Leftover Salmon Rice Bowl is practically begging you to play dress-up! Whether you’re changing things up for what’s in your fridge or adjusting for taste, this bowl is endlessly adaptable to your favorites and dietary needs.
- Go Low-Carb: Swap the rice for cauliflower rice or quinoa if you want a lighter or grain-free option.
- Tuna or Rotisserie Chicken: No salmon? No problem! Canned tuna or even leftover chicken works beautifully with the same seasonings.
- Add Crunch: Top with cucumber, shredded carrots, or radish slices for extra snap and color.
- Dairy-Free: Use a vegan mayo or simply skip the mayo for a lighter, dairy-free bowl.
How to Make Easy Leftover Salmon Rice Bowl
Step 1: Reheat Your Rice and Salmon
If you’re using leftovers, grab a microwave-safe bowl and gently combine your rice and flaked salmon. Add one or two ice cubes and cover the bowl with parchment paper—this clever trick steams everything back to “just-cooked” softness in 1 to 1½ minutes. Skip this step if your rice and salmon are freshly made and still warm.
Step 2: Add Sauces & Mash Together
Remove any unmelted ice. Drizzle in the tsuyu (or soy sauce), a generous squiggle of Kewpie mayo, and as much sriracha as your heart desires. Use a fork to gently mash and mix everything, letting the sauces coat every grain of rice and flake of salmon for maximum flavor.
Step 3: Finish with Fresh Toppings
Fan out those dreamy avocado slices and sprinkle with green onions. If you have some nori (seaweed), serve it on the side for wrapping little bites or crumbling on top. Dig in while it’s fresh and warm!
Pro Tips for Making Easy Leftover Salmon Rice Bowl
- Leftover Revival: Don’t skip the ice cube trick! It brings dry, cold rice and salmon back to life with wonderful tenderness.
- Sauce Control: Start light with tsuyu and sriracha—taste and add more as you mash so you hit your perfect balance.
- Avocado Freshness: Slice the avocado just before serving to keep it beautifully green and creamy.
- Go Big on Toppings: This bowl is delicious on its own, but roasted sesame seeds, pickled ginger, or a squeeze of lime can add a new twist every time!
How to Serve Easy Leftover Salmon Rice Bowl
Garnishes
For a restaurant-style finish, sprinkle your Easy Leftover Salmon Rice Bowl with extra sliced green onions, roasted sesame seeds, or crisp nori strips. A dusting of shichimi togarashi (Japanese chili pepper seasoning) gives an extra flavor punch and color that looks gorgeous.
Side Dishes
This bowl shines on its own, but a side of miso soup, a quick cucumber salad, or edamame makes for a complete, nourishing meal. If you love crunch, some lightly pickled veggies or a handful of simple greens on the side are perfect.
Creative Ways to Present
Try layering the Easy Leftover Salmon Rice Bowl in a mason jar for a grab-and-go option, or serve in a vibrant shallow bowl lined with nori for a sushi-inspired look. For fun, roll the mixture in nori sheets for quick salmon sushi hand rolls—unexpected and so delicious!
Make Ahead and Storage
Storing Leftovers
If you have any extra Easy Leftover Salmon Rice Bowl, just place it in an airtight container and refrigerate for up to two days. For best flavor and texture, keep the avocado and fresh toppings separate until just before serving.
Freezing
While the rice and salmon mixture can be frozen for up to a month in an airtight container, it’s best to add fresh avocado and green onions after reheating. The texture of avocado and mayo-based sauces doesn’t freeze well, so leave those off until serving.
Reheating
Microwaving with an ice cube (just like the original instructions!) is a game-changer—cover the bowl and heat for a minute or so until hot and steamy. Add your fresh toppings right before eating for that perfect just-made experience.
FAQs
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Can I use canned salmon in my Easy Leftover Salmon Rice Bowl?
Absolutely! Canned salmon (drained well) is a quick, protein-packed substitute. Just flake it in and proceed with the rest of the recipe—you may want to taste before adding extra salt, as canned versions can be saltier.
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What if I don’t have tsuyu or Kewpie mayo?
No worries—soy sauce is a great alternative for tsuyu’s salty depth, and regular mayonnaise can be swapped for Kewpie. Add a tiny splash of rice vinegar to your mayo to mimic that classic Japanese flavor profile!
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Can I make the Easy Leftover Salmon Rice Bowl ahead for meal prep?
You sure can! Assemble the rice and salmon, mix with sauces, and store in containers. Just leave off avocado and green onion—add them after reheating for the freshest taste and texture.
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Is this recipe gluten-free?
It easily can be! Just ensure your soy sauce or tsuyu is gluten-free, and check ingredient labels. Everything else in this Easy Leftover Salmon Rice Bowl is naturally gluten-free.
Final Thoughts
If you try just one new meal hack this week, let it be the Easy Leftover Salmon Rice Bowl! It’s effortless, endlessly flexible, and always delivers on comfort. I can’t wait for you to fall in love with how easy and delicious leftovers can be!
Print
Easy Leftover Salmon Rice Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 1 serving
- Category: Stovetop
- Method: Stovetop
Description
This Easy Leftover Salmon Rice Bowl is a quick and delicious way to repurpose leftover rice and salmon into a satisfying meal. With a mix of savory flavors and creamy textures, this rice bowl is a perfect choice for a simple lunch or dinner.
Ingredients
Cooked Rice:
- 1 1/2 cups cooked rice (leftover or freshly cooked)
Cooked Salmon:
- 3 oz. cooked salmon (leftover or freshly cooked)
Seasonings:
- 3/4 tsp. tsuyu (or substitute soy sauce)
- 1 tsp. Kewpie mayo (add to taste)
- 1 tsp. sriracha sauce (add to taste)
Additional Ingredients:
- 1/2 avocado, sliced
- 1 tsp. green onions, finely sliced
- 1-2 ice cubes
Instructions
- Mix Rice and Salmon: If using leftover rice and salmon, combine them in a microwave-safe bowl and add ice. Microwave for 1-1½ minutes. Skip if using freshly cooked ingredients.
- Add Seasonings: Remove any remaining ice. Add tsuyu, mayonnaise, and sriracha. Mash everything together with a fork.
- Top and Serve: Top with sliced avocado and green onions. Serve with nori.
Notes
- This recipe was inspired by Emily Mariko’s original idea.
Nutrition
- Serving Size: 1 bowl
- Calories: 781 kcal
- Sugar: 1g
- Sodium: 418mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 109g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 49mg
