This recipe is focused on re-using cooked leftover salmon and cold leftover rice.
Ingredients
| Component | Amount | Notes |
| Cooked Salmon | 1 fillet (about 4 oz.) | Flake it up with a fork in a shallow bowl. |
| Cold Cooked Rice | ¾ – 1 cup | White rice is traditional, but brown rice works too. |
| Ice Cube | 1 standard cube | The key trick! It adds steam to keep the rice fluffy while reheating. |
| Soy Sauce | 1 Tbsp, or to taste | You can use Coconut Aminos for a soy-free option. |
| Kewpie Mayonnaise | 1-2 Tbsp, or to taste | Kewpie (Japanese mayo) is preferred for its rich flavor, but regular mayo works. |
| Sriracha | 1-2 tsp, or to taste | Adjust for your desired level of heat. |
| Avocado | ½ small, sliced or diced | For creamy richness. |
| Kimchi | A side portion | For a refreshing, tangy, and spicy contrast. |
| Roasted Seaweed Sheets | A package | Used to scoop up the mixture like a mini taco. |
Instructions
- Prep the Base: In a shallow bowl, use a fork to mash the cooked salmon into flakes. Scoop the cold rice directly on top of the flaked salmon.
- The Steaming Trick: Nestle one ice cube directly into the center of the pile of rice and salmon.
- Heat: Cover the bowl loosely with a piece of parchment paper (or a paper towel) and microwave for 1.5 to 2 minutes, or until the rice and salmon are warm and steamy. The ice cube adds moisture to rehydrate the rice.
- Mix: Carefully remove the bowl and discard any leftover ice/water. Add the soy sauce, a generous drizzle of Kewpie mayonnaise, and the Sriracha. Use your fork to mix and mash everything together until it forms a creamy, pink-orange mixture.
- Assemble and Serve: Top the warm mixture with sliced or diced avocado. Serve immediately with a side of kimchi and the small, crispy roasted seaweed sheets.
