# Ingredient List:
→ 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 for gluten-free option)
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, to taste
# Directions:
01 - Place the cooked rice in a microwave-safe bowl, then distribute the flaked salmon evenly over the rice.
02 - Position two ice cubes atop the rice and salmon to aid in gentle steam reheating.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes, or until the ice cubes fully melt and the rice and salmon are heated through and moist.
05 - Remove the bowl from microwave. Drizzle evenly with soy sauce and sesame oil.
06 - Arrange avocado slices, cucumber, and pickled ginger on top of the warmed mixture.
07 - Sprinkle sesame seeds and scallion over the bowl. If desired, add chili flakes or sriracha for spice, then serve immediately.
