Name: Easy Leftover Salmon Rice Bowl Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-Inspired
Ingredients: 1 cup cooked salmon (flaked); 2 cups cooked rice (white, brown, or jasmine); 1/2 avocado (sliced); 1/2 cup shredded carrots; 1/2 cup cucumber (thinly sliced); 2 tablespoons soy sauce or tamari; 1 tablespoon mayonnaise; 1 teaspoon sriracha (optional); 1 teaspoon sesame oil; 1 teaspoon rice vinegar; 1 teaspoon sesame seeds; 1 green onion (sliced); Salt and pepper to taste

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If you’re looking for the perfect way to transform yesterday’s dinner into a brand new, flavor-packed meal, the Easy Leftover Salmon Rice Bowl Recipe will become your go-to solution. This bowl brings together tender salmon, perfectly cooked rice, fresh vegetables, zingy sauces, and satisfying toppings, all layered to create a healthy and utterly craveable dish that works for lunch or dinner. With just a few simple steps and less than 15 minutes from fridge to table, this recipe is the ultimate hack to savor every last bite of your salmon in a vibrant, Asian-inspired bowl that always feels special.

Easy Leftover Salmon Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in the Easy Leftover Salmon Rice Bowl Recipe serves a purposeful role, bringing together a balance of flavors, colors, and textures. These essentials are likely already in your kitchen, and with a few fresh touches, you’ll experience a bowl that’s both effortless and delightful.

Cooked salmon (1 cup, flaked): The star of the show, adding protein, richness, and a subtle smokiness depending on how it was prepared.
Cooked rice (2 cups): White, brown, or jasmine rice provides a warm, hearty base that soaks up all the flavors beautifully.
Avocado (1/2, sliced): Delivers creaminess and a lovely, delicate flavor contrast to the savory salmon.
Shredded carrots (1/2 cup): Add a fresh crunch and pop of color that brightens each bite.
Cucumber (1/2 cup, thinly sliced): Perfect for crisp texture and refreshing, cooling notes throughout the bowl.
Soy sauce or tamari (2 tablespoons): Brings umami depth and saltiness to tie the ingredients together.
Mayonnaise (1 tablespoon): The foundation for the spicy mayo, adding richness and a touch of tang.
Sriracha (1 teaspoon, optional): For those who love a spicy kick, it’s an easy way to turn up the heat.
Sesame oil (1 teaspoon): Adds a nutty aroma and classic Asian-inspired character to the drizzling sauce.
Rice vinegar (1 teaspoon): Balances with acidity and brightens the overall bowl.
Sesame seeds (1 teaspoon): Sprinkle these over everything for crunch and a toastiness that complements the salmon.
Green onion (1, sliced): Offers freshness and a mild, oniony bite as a finishing touch.
Salt and pepper to taste: Simple seasonings to enhance and balance every layer of flavor in your bowl.

How to Make Easy Leftover Salmon Rice Bowl Recipe

Step 1: Prepare the Spicy Mayo

Start by stirring together your mayonnaise and sriracha in a small bowl. This creamy, spicy topping brings a ton of personality to the Easy Leftover Salmon Rice Bowl Recipe and can be as mild or fiery as you like. If you don’t love spicy foods, just use the mayo by itself—the richness is still fantastic.

Step 2: Whisk Up the Soy-Sesame Dressing

In another small bowl, combine the soy sauce (or tamari), sesame oil, and rice vinegar. This quick sauce is the flavor backbone of the bowl, giving every ingredient a savory, tangy shine. Taste and adjust if you want more brightness or a stronger sesame punch.

Step 3: Warm the Rice and Salmon (Optional)

If you prefer your bowl on the warmer side, simply reheat your rice and flaked leftover salmon either in the microwave or quickly on the stovetop. This step makes the Easy Leftover Salmon Rice Bowl Recipe extra comforting, though it’s absolutely delicious served cold as well, especially in warmer weather.

Step 4: Assemble Your Rice Bowl

Grab two serving bowls and scoop a generous layer of warm rice into the base of each. Gently pile the flaky salmon on top, then arrange the cool avocado slices, shredded carrots, and thin cucumber slices in colorful sections around the bowl. The beautiful presentation turns leftovers into an inviting meal.

Step 5: Finish with Sauces and Toppings

Drizzle your soy-sesame dressing all over the bowl, letting it soak down into the rice. Next, add a generous spoonful of spicy mayo on top or in a little swoosh. Sprinkle everything with sesame seeds and sliced green onion for flavor, crunch, and a burst of color. Now, tuck in and enjoy every bite!

How to Serve Easy Leftover Salmon Rice Bowl Recipe

Garnishes

The perfect Easy Leftover Salmon Rice Bowl Recipe is all about those little finishing touches! A scatter of extra sesame seeds, a pinch of sliced green onions, or even some furikake seasoning instantly make the bowl feel restaurant-worthy. For a truly gourmet flair, add thinly sliced nori or microgreens right before serving.

Side Dishes

Although this rice bowl can stand on its own, it’s extra satisfying with a few simple sides. Try a crisp Asian-style slaw, miso soup, or a quick cucumber salad. Steamed edamame or a handful of pickled veggies also complement the fresh flavors and turn your meal into a well-rounded feast.

Creative Ways to Present

Get playful with your Easy Leftover Salmon Rice Bowl Recipe by setting up a DIY rice bowl bar for family or friends. Arrange the rice, salmon, and toppings in separate bowls so everyone can customize their own creations. For a dramatic twist, serve the assembled bowl in a wide, shallow plate and drizzle spicy mayo in an artful zigzag for that true sushi-bar effect!

Make Ahead and Storage

Storing Leftovers

If you have extra ingredients after assembling your bowls, store each component separately in airtight containers in the fridge to maintain the best texture. The salmon and rice will keep for up to 2 days, while the veggies and sauces can sometimes last a little longer. Keeping everything separate ensures you can assemble a fresh-tasting Easy Leftover Salmon Rice Bowl Recipe whenever the craving strikes.

Freezing

Although the finished bowls don’t freeze well because of the fresh produce, both cooked salmon and rice are freezer-friendly! Store them in airtight containers or freezer bags for up to a month. Thaw in the fridge overnight for best results, then reheat and assemble your Easy Leftover Salmon Rice Bowl Recipe with newly chopped veggies and sauces.

Reheating

For a warm bowl, gently reheat the rice and salmon separately in the microwave or on the stovetop, adding a splash of water to the rice if needed to keep it fluffy. Avoid overheating the salmon to keep it tender and moist. Always add the fresh veggies, sauces, and toppings just before serving for maximum flavor and crunch.

FAQs

Can I use smoked or grilled salmon instead of regular cooked salmon?

Absolutely! The Easy Leftover Salmon Rice Bowl Recipe works beautifully with any type Main Course. Each option brings its unique flavor, so feel free to use what you have on hand for a delicious spin on the original.

Is there a way to make this bowl gluten-free?

Yes—simply swap in tamari for the soy sauce to make the dish entirely gluten-free. Always be sure to check any packaged products you use for hidden gluten if you have dietary restrictions.

What other vegetables can I add to this rice bowl?

There’s plenty of room to get creative! Try adding edamame, pickled red onions, sliced radishes, baby spinach, or some crisp bell peppers. This Easy Leftover Salmon Rice Bowl Recipe is endlessly versatile, so feel free to use whatever fresh veggies you love or need to use up.

Can I prepare the bowl in advance for meal prep?

Definitely! You can portion out the rice and salmon in separate containers, slice your veggies, and store the sauces in little jars. Hold off on assembling until you’re ready to eat, which keeps everything as fresh and vibrant as possible.

What if I don’t like spicy food—can I skip the sriracha?

Of course! The spicy mayo is completely optional. You can use plain mayo, a dollop of Greek yogurt, or even just stick with the soy-sesame dressing for a milder, equally tasty bowl.

Final Thoughts

This Easy Leftover Salmon Rice Bowl Recipe takes humble leftovers and turns them into something you’ll find yourself craving again and again. With its blend of flavors and quick assembling, it’s the kind of dish that feels like a treat but is totally doable any time. Give it a try—you may just discover a new favorite way to enjoy salmon that makes busy weeknights a little easier and a lot more delicious!

Easy Leftover Salmon Rice Bowl Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Leftover Salmon Rice Bowl Recipe is a quick and flavorful way to enjoy a satisfying meal using leftover salmon. With a mix of rice, vegetables, and a spicy mayo dressing, this Asian-inspired dish is perfect for a healthy lunch or dinner option.

Ingredients

Scale

Salmon Rice Bowl:

1 cup cooked salmon (flaked)
2 cups cooked rice (white, brown, or jasmine)
1/2 avocado (sliced)
1/2 cup shredded carrots
1/2 cup cucumber (thinly sliced)
2 tablespoons soy sauce or tamari
1 tablespoon mayonnaise
1 teaspoon sriracha (optional)
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon sesame seeds
1 green onion (sliced)
Salt and pepper to taste

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Instructions

Prepare Spicy Mayo: In a small bowl, mix the mayonnaise and sriracha (if using) to make a spicy mayo sauce.
Make Soy-Sesame Dressing: In another small bowl, whisk together soy sauce, sesame oil, and rice vinegar.
Assemble Bowl: Warm the rice and leftover salmon if desired. In serving bowls, layer warm rice as the base. Top with flaked salmon, avocado slices, shredded carrots, and cucumber. Drizzle the soy-sesame dressing over the bowl, then add a spoonful of spicy mayo on top. Sprinkle with sesame seeds and sliced green onion.
Serve: Serve immediately.