# 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
# Preparation Steps:
01 - Arrange the cooked rice in a microwave-safe bowl. Distribute flaked salmon evenly across the rice.
02 - Place two ice cubes directly on top of the rice and salmon.
03 - Loosely cover the bowl using parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes, allowing the ice cubes to melt and gently steam the rice and salmon until heated and moist.
05 - Remove from microwave. Drizzle soy sauce and sesame oil over the bowl contents.
06 - Arrange avocado slices, cucumber, and pickled ginger on top. Garnish with toasted sesame seeds and sliced scallion. Add chili flakes or sriracha as desired.
07 - Serve immediately for best texture and flavor.
