Transform leftover salmon and rice into a flavorful bowl topped with avocado, cucumber, and pickled ginger.
# What you'll need:
→ Leftovers
01 - 1 cup cooked white 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)
# Method:
01 - Arrange the cooked rice in a microwave-safe bowl and distribute the flaked salmon evenly on top.
02 - Place two ice cubes over the rice and salmon. Cover the bowl loosely with parchment paper or a microwave-safe plate.
03 - Microwave on high power for 2 to 3 minutes, or until ice cubes melt and contents are thoroughly warmed and moist.
04 - Remove bowl from microwave. Drizzle soy sauce and sesame oil evenly over the rice and salmon.
05 - Top with sliced avocado, cucumber, pickled ginger, toasted sesame seeds, and scallion. Finish with chili flakes or sriracha if desired.
06 - Serve immediately while warm.
