Salmon and rice revived with microwave steam, topped with avocado, cucumber, soy, sesame, and ginger.
# Components:
→ 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 - Optional: chili flakes or sriracha
# Directions:
01 - Place cooked rice in a microwave-safe bowl and top evenly with flaked salmon.
02 - Position two ice cubes on top of the rice and salmon.
03 - Cover the bowl loosely with parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes, allowing the ice cubes to melt and gently reheat the rice and salmon until moist throughout.
05 - Remove the bowl from the microwave and drizzle evenly with soy sauce and sesame oil.
06 - Layer avocado slices, cucumber, and pickled ginger attractively over the bowl contents.
07 - Sprinkle with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha if desired.
08 - Serve immediately while warm.
