# 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 for gluten-free)
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, optional to taste
# Directions:
01 - Place the leftover rice in a microwave-safe bowl and top evenly with flaked salmon.
02 - Position 2 ice cubes directly atop the rice and salmon.
03 - Loosely cover the bowl using parchment paper or a microwave-safe plate.
04 - Microwave on high power for 2 to 3 minutes until the ice cubes have melted and both rice and salmon are thoroughly warmed and gently steamed.
05 - Carefully remove from microwave. Drizzle with soy sauce and sesame oil.
06 - Arrange avocado slices, cucumber, and pickled ginger over the top.
07 - Sprinkle with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha if desired. Serve immediately.
