# 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 - Chili flakes or sriracha, optional
# Directions:
01 - Transfer cooked rice into a microwave-safe bowl and distribute flaked salmon over the surface.
02 - Place two ice cubes atop the rice and salmon to assist with gentle reheating.
03 - Loosely cover the bowl using parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes, ensuring the ice fully melts and both rice and salmon are hot and moist.
05 - Remove bowl carefully from microwave. Evenly drizzle soy sauce and sesame oil.
06 - Arrange sliced avocado, cucumber, and pickled ginger over the warmed contents.
07 - Top with toasted sesame seeds and sliced scallion. Sprinkle with chili flakes or drizzle with sriracha, if using.
08 - Present immediately for best texture and flavor.
