Microwave steamed salmon and rice, topped with avocado, cucumber, ginger, and a savory sauce blend.
# Components:
→ Leftovers
01 - 1 cup cooked white rice 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, to taste
# Directions:
01 - Place the cooked rice evenly in a microwave-safe bowl, then arrange flaked salmon on top.
02 - Distribute the ice cubes over the rice and salmon.
03 - Loosely cover the bowl with parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes until ice cubes melt and ingredients are thoroughly warmed and moist.
05 - Drizzle the heated bowl with soy sauce and sesame oil.
06 - Top with sliced avocado, cucumber, and pickled ginger.
07 - Garnish with toasted sesame seeds, scallion, and optional chili flakes or sriracha, then serve immediately.
