Dinner

Leftover Salmon Rice Bowl With Sesame and Fresh Veggies Recipe

ByJake Silas January 8, 2026January 8, 2026

Introduction

This Leftover Salmon Rice Bowl is a quick and delicious way to transform cooked salmon and rice into a comforting meal. With fresh avocado, crisp cucumber, and savory seasonings, it’s a vibrant dish perfect for using up leftovers without any fuss.

A white bowl filled with a base layer of cooked white rice with a glossy, slightly sticky texture. On top, there are chunks of pink cooked salmon, glazed with a shiny brown sauce and sprinkled with white sesame seeds and red chili flakes. To one side, there is a sliced light green avocado with a smooth texture and a drizzle of olive oil with more red chili flakes. Next to the avocado, thin slices of bright green cucumber add a fresh look. Thin strips of green onions are scattered on top, adding a fresh contrast. A silver fork rests inside the bowl on the right edge. The bowl is set on a white marbled surface with a beige cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cooked white or brown rice
1 cup cooked salmon, flaked into large pieces
2 ice cubes
2 tablespoons soy sauce
1 teaspoon sesame oil
1 avocado, sliced
1 cucumber, thinly sliced
2 tablespoons pickled ginger
1 teaspoon toasted sesame seeds
1 scallion, finely sliced
Optional: chili flakes or sriracha

Instructions

Step 1: Transfer the cooked rice into a microwave-safe bowl and spread the flaked salmon evenly on top.
Step 2: Place two ice cubes over the rice and salmon to gently steam the ingredients during microwaving.
Step 3: Loosely cover the bowl with parchment paper or a microwave-safe plate to trap steam.
Step 4: Microwave on high power for 2 to 3 minutes, until the ice cubes melt and the dish is heated through and moist.
Step 5: Remove the bowl carefully and immediately drizzle soy sauce and sesame oil over the warm rice and salmon.
Step 6: Arrange the avocado slices, cucumber, and pickled ginger on top.
Step 7: Sprinkle toasted sesame seeds and sliced scallion for garnish. Add chili flakes or sriracha if you like some heat.
Step 8: Serve immediately while warm and fresh.

Tips & Variations

Use brown rice for a nuttier flavor and extra fiber.
Swap pickled ginger for kimchi to add a spicy, tangy kick.
Replace sesame oil with chili oil for more heat and rich aroma.
Add a squeeze of fresh lime juice over the bowl before serving for brightness.
For a crunchy texture, top with roasted seaweed strips or chopped nuts.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave, adding a splash of water to maintain moisture, and cover to prevent drying out. It’s best enjoyed warm and fresh.

How to Serve

A white bowl filled with a base layer of cooked white rice, topped with chunks of pink cooked salmon pieces in the center. On the right side, there is a crescent-shaped slice of bright green avocado with a light drizzle of chili flakes and oil. Below the avocado, a small pile of thin, fresh cucumber slices with dark green edges rests. The salmon is garnished with white sesame seeds and thinly sliced green onions scattered over it. A silver fork rests on the edge of the bowl, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, as long as the salmon is fully cooked before using. Thaw frozen cooked salmon thoroughly, then flake and prepare as directed.

What if I don’t have pickled ginger?

You can substitute with thinly sliced fresh ginger lightly pickled in vinegar or simply omit it—avocado and cucumber provide plenty of fresh flavor on their own.