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
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.
Notes
- Add a fried or soft-boiled egg for extra protein.
- Feel free to customize with edamame, kimchi, or pickled onions.
- This bowl works great with cold or warm salmon.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using pre-cooked ingredients)
- Category: Main Course
- Method: No-Cook (or Stovetop for reheating)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 660mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg
