Description
This leftover salmon rice bowl is the perfect way to transform your fridge finds into a vibrant, satisfying meal. With flaky salmon, warm rice, crisp veggies, and a punchy sauce, it’s healthy, fast, and deeply flavorful.
Ingredients
- 1 cup cooked salmon (flaked)
- 1½ cups cooked rice (white, brown, or cauliflower)
- ½ cup sliced cucumber
- ¼ cup shredded carrots
- ¼ avocado, sliced
- 2 tbsp scallions, chopped
- 1 tsp sesame seeds
- 2 tbsp soy sauce or sesame dressing
- 1 tsp olive oil or sesame oil
- Optional: chili flakes, sriracha, pickled onions
Instructions
1. Reheat the rice in a skillet or microwave until warm and fluffy.
2. Gently flake the leftover salmon and reheat in a skillet over low heat with olive oil.
3. In a bowl, layer the rice as the base.
4. Top with flaked salmon, cucumber, carrots, avocado, and scallions.
5. Drizzle with soy sauce or sesame dressing and sprinkle with sesame seeds.
6. Add chili flakes or sriracha if desired for extra spice.
7. Serve warm or at room temperature.
Notes
You can use any type of cooked rice for this bowl, including quinoa or farro.
To make it low-carb, swap rice with cauliflower rice.
Cold salmon works great too if you’re in a hurry or making a summer version.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 29g
