This Salmon Rice Bowl is a great way to use leftovers, and it only takes moments to prepare.
If you have some leftover salmon and rice in the fridge, this is the best and easiest way to repurpose it for a quick lunch.
Here’s another one of those kitchen hacks that went viral for a reason…
Truthfully, we’re not all that up to date on what’s hot on the internet. We don’t even have Tiktok, which is where this salmon rice bowl became famous.
This salmon rice bowl is certainly the easiest one yet. It uses a unique component, an ice cube, to steam the leftover rice back to life.
Why You’ll Love This Salmon Rice Bowl
- It takes less than five minutes.
- It gives your leftovers a completely different twist, so it’s not even like eating leftovers.
- You can easily pack it up as meal prep lunches for work or school.
- Packed with protein and omega-3, it’s a healthy lunch option.
- Leftover salmon
- Leftover rice
- Ice cube
- Soy sauce
- Chipotle mayo
- Seaweed snacks
How to Make Salmon Rice Bowls
This couldn’t get much easier…
In a bowl, flake your salmon into small pieces with a fork. Top with rice, then nestle the ice cube in the rice.
Cover with parchment paper, then microwave for one minute. Check for hotness, then microwave in 30 second intervals until hot (ours took about 2 minutes total, but times will vary depending on the power of your microwave).
Remove the ice cube. Add soy sauce and about half of the sriracha mayo, then mix well. Top with remaining sriracha mayo and avocado.
Optionally, you can add some red cabbage slaw like we did, and garnish with scallions and sesame seeds.
Scoop individual spoonfuls of the salmon rice mixture, along with avocado, onto seaweed snacks, and enjoy!
- This recipe calls for cold, leftover rice. If you don’t have any and want to make the same dish with fresh hot rice, first heat up the salmon separately.
- Remove any ice cube that remains after microwaving before you mix everything together.
- If you want a little more spice, mix an extra teaspoon of straight sriracha in with the sriracha mayo (this is what we do).
- If you don’t have leftover salmon, this recipe works great with canned salmon.
- The original recipe also uses kimchee for serving. If you’re a fan, keep some on the side (we made a simple red cabbage slaw instead).
- Swap out the sriracha mayo for wasabi or wasabi mayo for a more sushi-like flavor.
- Try the same recipe with brown rice or quinoa.
Give your leftovers a whole new life with this unique salmon rice bowl. You’ll see why it has become one of the biggest internet food crazes in recent times.
Save or pin this easy leftovers recipe so you always know where to find it. And please leave a review and star rating when you try it, we love to hear from you.
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Salmon Rice Bowl, on our Gypsy Plate… enjoy!
- 1 cup cooked salmon
- 1.5 cups cooked rice
- 2 ice cubes
- 1 tbsp soy sauce
- 1 tbsp sriracha mayo
- 1/2 avocado, diced
- 12 roasted seaweed sheets
- In two bowls, divide salmon and flake it into small pieces with a fork. Top with rice, then nestle the ice cubes in the rice.
- Cover the bowls with parchment paper, then microwave for one minute, then in 30 second intervals until hot (ours took about 2 minutes total, but times will vary depending on the power of your microwave).
- Remove the ice cube. Add soy sauce and about half of the sriracha mayo, then mix well. Top with remaining sriracha mayo and avocado.
- Optionally: Add shredded veggies like red cabbage and carrots, along with scallions and sesame seeds as garnish.
- Scoop individual spoonfuls of the salmon rice mixture onto seaweed snacks, along with avocado, and enjoy!
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 415Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 74mgSodium 578mgCarbohydrates 17gFiber 4gSugar 1gProtein 29g
Nutrition information calculated by Nutritionix.
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