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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 57 reviews
  • Author: Taylor
  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Total Time: 6 minutes
  • Yield: 1 serving 1x
  • Category: Main Course
  • Method: Microwaving is used for reheating but the primary cooking method implied in the recipe is Stovetop, since the original cooking of salmon and rice would be stovetop or equivalent; however, since the actual recipe only directs reheating and mixing, and no stovetop cooking occurs, the PRIMARY cooking method for this recipe is No-Cook as preparation involves reheating and mixing without actual cooking from raw ingredients.
  • Cuisine: Japanese-inspired
  • Diet: Low Lactose

Description

This Easy Leftover Salmon Rice Bowl is a quick and delicious way to transform your leftover cooked salmon and rice into a flavorful meal. Enhanced with tsuyu, Kewpie mayo, sriracha, and fresh avocado, this recipe is inspired by popular home-cooking trends and offers a comforting blend of creamy, spicy, and savory flavors.

Ingredients

Scale

Main Ingredients

  • 1½ cup cooked rice (leftover or freshly cooked)
  • 3 oz cooked salmon (leftover or freshly cooked)
  • 3/4 teaspoon tsuyu (or soy sauce as a substitute)
  • 1 teaspoon Kewpie mayonnaise (add to taste)
  • 1 teaspoon sriracha sauce (add to taste)
  • 1/2 avocado, sliced
  • 1 teaspoon green onions, finely sliced
  • 1-2 ice cubes (for reheating leftover rice and salmon)

Instructions

  1. Prepare Leftovers: If using leftover rice and salmon, place them together in a microwave-safe bowl and add 1-2 ice cubes to keep the moisture and texture intact during reheating. Cover the bowl with parchment paper and microwave for 1 to 1½ minutes until warmed through. Skip this step if using freshly cooked rice and salmon.
  2. Remove Ice and Add Flavors: After microwaving, discard any remaining ice cubes. Add 3/4 teaspoon tsuyu, a drizzle of Kewpie mayonnaise, and sriracha sauce to taste over the warm rice and salmon mixture.
  3. Mash and Mix: Use a fork to mash the ingredients gently together until well combined, allowing the flavors to meld with the texture of the rice and salmon.
  4. Garnish and Serve: Top the bowl with sliced avocado and finely sliced green onions for freshness and creaminess. Optionally serve with nori sheets on the side to add a crispy, savory element.

Notes

  • This recipe was inspired by Emily Mariko's viral salmon rice bowl on social media.
  • You can substitute tsuyu with soy sauce if unavailable.
  • Adjust the amount of Kewpie mayo and sriracha according to your heat and creaminess preference.
  • Adding ice cubes during reheating helps maintain moisture and prevents the rice from drying out.
  • Freshly cooked salmon and rice can be used to skip the reheating step for quicker preparation.
  • Optional nori seaweed sheets can be used for added texture and flavor.

Nutrition

  • Serving Size: 1 serving
  • 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

Find it online: https://pepperyplate.com/salmon-rice-bowl-with-avocado-recipe/