# 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, to taste
# Method:
01 - Transfer cooked rice into a microwave-safe bowl and distribute flaked salmon evenly over the rice.
02 - Place two ice cubes on top of the rice and salmon mixture.
03 - Loosely cover bowl with parchment paper or a microwave-safe plate.
04 - Microwave on high for 2 to 3 minutes, until the ice cubes have melted and the contents are thoroughly heated and moist.
05 - Remove from microwave and drizzle soy sauce (or tamari) along with sesame oil over the heated rice and salmon.
06 - Layer avocado slices, cucumber slices, and pickled ginger across the top.
07 - Sprinkle toasted sesame seeds and sliced scallion; add chili flakes or sriracha if desired.
08 - Present immediately for optimal temperature and texture.
