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

Cook Mode Prevent your screen from going dark

Instructions

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.
Prepare Bowl: Remove any remaining ice, add tsuyu, mayonnaise, and sriracha. Mash everything together with a fork.
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