Salmon Avocado Rice Bowl Recipe

If you’re craving something cozy, quick, and packed with flavor, this Easy Leftover Salmon Rice Bowl is about to become your new go-to. It’s the perfect way to revive leftover salmon and rice, turning humble ingredients into a creamy, spicy, and savory weeknight indulgence you’ll want on repeat!

Why You’ll Love This Recipe

  • Maximum Flavor, Minimum Effort: In under 10 minutes, you’ll transform leftovers into a bowl so crave-worthy, you’ll forget it started with yesterday’s takeout.
  • Incredibly Versatile: Whether you toss in extra veggies, switch up the seasoning, or adjust the spice, this dish works with what you already have on hand.
  • Creamy, Spicy, Comforting: The combo of Kewpie mayo, sriracha, and buttery avocado makes every bite silky, satisfying, and just a little bit addictive.
  • Serious Weeknight Win: With one bowl and a microwave, dinner (or lunch!) is handled—no mess, no fuss, just pure deliciousness.
Salmon Avocado Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

I absolutely love that this Easy Leftover Salmon Rice Bowl is built on simple fridge staples—each one chosen to add a unique hit of flavor, texture, or creaminess to your bowl. Here’s what you’ll need and why you shouldn’t skip a single one!

  • Cooked rice (1½ cups): Leftover rice is perfect here, but freshly cooked works beautifully too—the rice soaks up all the flavorful sauces.
  • Cooked salmon (3 oz): This is the star! Flaky, tender pieces of leftover or freshly cooked salmon bring protein and richness.
  • Tsuyu (¾ tsp) or soy sauce: Tsuyu adds a savory umami punch; swap with soy sauce in a pinch for that essential salty depth.
  • Kewpie mayo (1 tsp or to taste): Japanese mayo gives the bowl its signature creamy, silky finish—regular mayo works, but Kewpie is unbeatable.
  • Sriracha sauce (1 tsp or to taste): Adds the perfect zippy kick; adjust more or less depending on your spice tolerance.
  • Avocado (½, sliced): Buttery avocado slices balance the heat and add gorgeous color (plus healthy fats for staying power!).
  • Green onions (1 tsp, finely sliced): A sprinkle of fresh green onions brightens every bite and provides gentle crunch.
  • Ice cubes (1–2): The secret to reviving leftover rice—adding a bit of moisture as it reheats for that “just cooked” fluffiness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to play with this Easy Leftover Salmon Rice Bowl—it’s one of those recipes that practically begs to be customized, so you can make it your own with whatever’s hanging out in your fridge or pantry.

  • Spicy Tuna Rice Bowl: Swap the salmon for canned or leftover seared tuna—and a little extra sriracha for serious heat.
  • Grain Swap: Try cooked quinoa, brown rice, or even cauliflower rice if you want something lighter or gluten-free.
  • Veggie Boost: Stir in edamame, shredded carrots, cucumber, or pickled radish for even more crunch, color, and nutrition.
  • Dairy-Free Version: Use vegan mayo and skip the Kewpie for an equally creamy, plant-based bowl.

How to Make Easy Leftover Salmon Rice Bowl

Step 1: Warm the Rice and Salmon

If you’re starting with leftovers, pile your cooked rice and salmon into a microwave-safe bowl. Nestle one or two ice cubes into the rice—yes, ice cubes! Cover the bowl with a piece of parchment paper and microwave for about 1 to 1½ minutes. This unexpected ice trick is magic: it keeps the rice moist and fluffy instead of dry or clumpy. If your salmon and rice are freshly cooked, you can skip this step.

Step 2: Add Flavors & Sauces

Take out any ice that’s left and give your rice-and-salmon base a quick fluff. Now drizzle tsuyu (or soy sauce) for a deep umami note, plus a generous swirl of creamy Kewpie mayo and perky sriracha. These sauces are the flavor backbone, so don’t skimp—adjust to suit your taste!

Step 3: Mash & Mix

Using a fork, gently mash everything together until you’ve got a delightfully creamy, almost risotto-like mixture. You want the flavors to meld and coat each grain of rice and bit of salmon. It should smell amazing by now!

Step 4: Top and Serve

To finish, arrange those dreamy avocado slices over your bowl and shower on the green onions. If you like, add some roasted nori alongside for scooping and extra crunch. That’s it: your Easy Leftover Salmon Rice Bowl is ready to devour!

Pro Tips for Making Easy Leftover Salmon Rice Bowl

  • Ice Cube Steam Hack: Adding an ice cube before microwaving your rice keeps it moist and fluffy—no more sad, dried-out leftovers!
  • Choose Kewpie for Creaminess: If you have access to Kewpie mayo, don’t skip it. Its extra egg yolks make the texture silkier and the flavor more complex.
  • Mash to Your Liking: Some folks like the bowl super creamy, others prefer big chunks of salmon—use your fork to create your perfect texture.
  • Taste and Adjust: Give your mixture a taste before serving—you might want an extra splash of tsuyu or swirl of sriracha depending on your mood!

How to Serve Easy Leftover Salmon Rice Bowl

Salmon Avocado Rice Bowl Recipe - Recipe Image

Garnishes

Sprinkle your Easy Leftover Salmon Rice Bowl with toasted sesame seeds, furikake, shredded nori, or a few extra green onions for color, crunch, and a touch of Japanese flair. Each topping adds another layer of texture and personality to your bowl.

Side Dishes

This bowl is pretty satisfying on its own, but it pairs wonderfully with quick miso soup, a crisp green salad, or steamed edamame. For a bigger spread, add pickled ginger or a dash of kimchi for tangy brightness on the side.

Creative Ways to Present

For a fun twist, consider assembling the components into sushi “tacos” using roasted nori sheets as wrappers—or serve everything deconstructed on a platter for a build-your-own rice bowl night. Kids will love getting hands-on, and guests can customize to their heart’s content!

Make Ahead and Storage

Storing Leftovers

If you have extra Easy Leftover Salmon Rice Bowl (lucky you!), store it in an airtight container in the fridge for up to 2 days. Keep garnishes and avocado separate to maintain their best texture.

Freezing

While you can freeze the salmon and rice mixture before adding toppings, the texture of mayo, sauces, and avocado doesn’t hold up well once thawed. For best flavor, freeze salmon and rice separately and assemble fresh when you’re ready.

Reheating

To reheat, pop the rice and salmon mixture in a microwave-safe bowl with a splash of water or another ice cube, cover, and microwave gently until warmed through. Add sauces, avocado, and green onions after heating for the freshest taste.

FAQs

  1. Can I use canned salmon for this recipe?

    Absolutely! While fresh or leftover cooked salmon tastes best, canned salmon works beautifully and makes this Easy Leftover Salmon Rice Bowl even more convenient. Just drain well and flake before mixing in.

  2. What is tsuyu, and can I substitute it?

    Tsuyu is a Japanese soup base made from soy sauce, mirin, and dashi. If you don’t have it, regular soy sauce is a quick substitute that still brings plenty of umami and depth to the bowl.

  3. Do I have to use Kewpie mayonnaise?

    If you have Kewpie, definitely use it for its richer flavor and creamy texture! But if not, any good-quality mayonnaise will work—just add a pinch of sugar and a drop of vinegar to mimic Kewpie’s signature taste.

  4. Can I make this Easy Leftover Salmon Rice Bowl spicy or mild?

    Yes, that’s the beauty of this dish! Adjust the amount of sriracha to your liking, or leave it out entirely for a mild, savory bowl even kids can enjoy.

Final Thoughts

This Easy Leftover Salmon Rice Bowl is a celebration of simple ingredients and big flavors—the kind of dish that makes leftovers feel special. Give it a try and watch it become your favorite way to turn what’s in the fridge into something truly craveable. Enjoy every bite!

Print
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Salmon Avocado Rice Bowl Recipe

Salmon Avocado Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 81 reviews
  • Author: Alvarez
  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Total Time: 6 minutes
  • Yield: 1 serving
  • Category: Microwaving
  • Method: Stovetop

Description

This Easy Leftover Salmon Rice Bowl is a quick and delicious way to enjoy leftover salmon and rice. With a flavorful mix of salmon, rice, avocado, and a touch of mayo and sriracha, this bowl is satisfying and easy to customize to your taste.


Ingredients

Rice Bowl:

    1 1/2 C. cooked rice leftover or freshly cooked

Salmon:

    3 oz. cooked salmon leftover or freshly cooked

Seasonings:

    3/4 tsp. tsuyu (or soy sauce), 1 tsp. Kewpie mayo, 1 tsp. sriracha sauce

Additional Toppings:

    1/2 avocado sliced, 1 tsp. green onions finely sliced, 1-2 ice cubes


Instructions

  1. Microwave Rice and Salmon: Combine leftover rice and salmon in a microwave-safe bowl, add ice, cover with parchment paper, and microwave for 1-1½ minutes. Skip if using freshly cooked ingredients.
  2. Prepare Bowl: Remove any remaining ice, add tsuyu, mayonnaise, and sriracha. Mash everything together with a fork.
  3. Finalize and Serve: Top the bowl with sliced avocado, green onion, and nori. Enjoy!

Notes

    This recipe was inspired by Emily Mariko’s version.

Nutrition

  • Serving Size: 1 serving
  • 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

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