Gently steam salmon and rice, then top with avocado, cucumber, and sesame for a vibrant, speedy meal.
# 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 - chili flakes or sriracha (optional)
# Method:
01 - Place the cooked rice in a microwave-safe bowl, then distribute flaked salmon evenly over the rice.
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 power for 2 to 3 minutes, until the ice cubes have melted and both rice and salmon are heated through and moist.
05 - Remove the bowl from the microwave. Drizzle the heated ingredients with soy sauce and sesame oil.
06 - Arrange avocado, cucumber, and pickled ginger attractively on top.
07 - Sprinkle with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha to taste, if desired.
08 - Present immediately for best texture and temperature.
