Description

This Salmon Rice Bowl is a fast, flavorful meal made with flaky cooked salmon, fluffy leftover rice, creamy mayonnaise, and bold toppings like avocado and kimchi. Everything comes together in one bowl using simple ingredients and a microwave, making it perfect for quick lunches or easy dinners. The balance of savory, creamy, and spicy flavors creates a satisfying dish that feels comforting yet fresh.

Ingredients

Cooked salmon, chilled and flaked

Leftover white or short grain rice

Water

Kikkoman Traditionally Brewed Soy Sauce or San J Tamari Gluten Free Soy Sauce or La Choy Soy Sauce

Kewpie mayonnaise

Texas Pete Original Hot Sauce or Crystal Hot Sauce or Sriraja Panich Hot Sauce

Ripe avocado, sliced

Napa cabbage kimchi

Scallions, thinly sliced

Toasted sesame seeds

Seaweed snacks

Instructions

2. Place the chilled cooked salmon in a microwave safe bowl and gently flake it with a fork until evenly broken apart

3. Add the leftover rice directly on top of the salmon and spread it out evenly

4. Sprinkle water over the rice to help restore moisture during reheating

5. Cover the bowl with parchment paper or microwave safe wrap to trap steam

6. Microwave until the rice is fluffy and the salmon is warmed through

7. Carefully remove the cover and add soy sauce, mayonnaise, and hot sauce

8. Mix everything together until the salmon and rice are evenly coated

9. Top with sliced avocado, kimchi, scallions, and toasted sesame seeds

10. Serve immediately with seaweed snacks on the side

11.

Notes

Leftover rice works best because it reheats without becoming mushy

Short grain or medium grain rice provides the most satisfying texture

Flaking the salmon well helps it blend evenly with the sauces

Adjust the hot sauce amount to match your spice preference

Slice the avocado just before serving to keep it fresh and green

This recipe is ideal for using up leftover salmon from a previous meal

Prep Time: 5 minutes
Cook Time: 2 minutes
Category: Main Dish
Method: Microwave
Cuisine: Asian Inspired