# Components:
→ 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
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
# Directions:
01 - Place the cooked rice into a microwave-safe bowl and evenly distribute the flaked salmon over the top.
02 - Arrange two ice cubes directly over the rice and salmon. Loosely cover the bowl with parchment paper or a microwave-safe plate.
03 - Microwave on high power for 2 to 3 minutes, or until the ice cubes have melted and both rice and salmon are thoroughly heated and moist.
04 - Remove the bowl from the microwave. Drizzle with soy sauce and sesame oil across the surface.
05 - Arrange sliced avocado, cucumber, and pickled ginger attractively over the warmed rice and salmon.
06 - Sprinkle with toasted sesame seeds and finely sliced scallion. Add chili flakes or sriracha to taste if desired.
07 - Serve the bowl immediately for optimal texture and temperature.
