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
Units
Scale
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
