Ingredients:
Main Components:
1 cooked salmon fillet (6-8 oz, leftover or fresh)
1 cup cooked white rice (jasmine or sushi rice)
1 ice cube (the secret hack!)
Sriracha Mayo Sauce:
2 tablespoons Japanese mayo (Kewpie preferred)
1 tablespoon Sriracha (adjust to heat preference)
1 teaspoon soy sauce
1/2 teaspoon sesame oil
Toppings:
1/2 avocado, sliced
1/4 cup kimchi (store-bought or homemade)
1/4 cucumber, sliced
2 sheets of nori seaweed, cut into strips
1 tablespoon sesame seeds (white or black)
1 green onion, sliced
Pickled ginger (optional)
Optional Add-Ins:
Edamame beans
Shredded carrots
Soft-boiled egg (jammy yolk)
Furikake seasoning
Extra soy sauce or ponzu
Instructions:
Step 1: The Ice Cube Reheating Hack
Place cooked rice in a microwave-safe bowl
Top rice with leftover salmon fillet
Place ONE ice cube directly on top of the salmon
Cover bowl with microwave-safe lid or plate
Microwave on high for 2-3 minutes
Why it works: The ice cube creates controlled steam that reheats evenly without drying out the fish. The moisture keeps salmon tender and rice fluffy! Step 2: Make the Sriracha Mayo
While the bowl heats, mix Japanese mayo, Sriracha, soy sauce, and sesame oil in a small bowl
Whisk until smooth and creamy
Taste and adjust the heat level
Transfer to a squeeze bottle for artistic drizzling (optional)
Step 3: Prep the Toppings
Slice the avocado into a fan shape
Cut the cucumber into thin rounds or half-moons
Slice green onion
Cut nori sheets into thin strips using scissors
Gather kimchi and other toppings
Step 4: Assemble the Bowl
Remove bowl from microwave carefully (it will be hot!)
Discard any remaining ice/water
Fluff rice with a fork
Break salmon into large flakes with a fork
Step 5: Build Your Beautiful Bowl
Arrange salmon and rice as a base
Artfully arrange avocado slices in a fan pattern
Add kimchi on one side
Place cucumber slices
Drizzle Sriracha mayo in a zigzag or spiral pattern
Top with nori strips, sesame seeds, and green onions
Serve immediately with chopsticks!
Time & Servings:
⏱️ Prep: 5 minutes
⏱️ Reheat: 3 minutes
⏱️ Total: 8-10 minutes
🍽️ Serves: 1 (easily multiplied)
Pro Tips:
✅ Fresh salmon option: Season with salt, pepper, soy sauce; pan-sear 3-4 min per side ✅ The ice cube is NON-NEGOTIABLE – this is what makes the hack work! ✅ Kewpie mayo is different – tangier, richer than regular mayo ✅ Don’t skip the nori – adds umami and authentic flavor
Meal Prep Version:
Cook salmon and rice in bulk on Sunday
Store separately in airtight containers
Prep toppings and store in individual containers
Assemble fresh each day using the ice cube hack
Variations:
Spicy tuna bowl: Substitute canned tuna mixed with Sriracha mayo
Teriyaki salmon bowl: Brush salmon with teriyaki before reheating
Vegetarian: Replace salmon with crispy tofu or tempeh
Poke-style: Use raw sushi-grade salmon marinated in soy-sesame
Nutrition (Per Serving):
Calories: ~520
Protein: 35g
Omega-3 fatty acids from salmon
Balanced macros: protein, carbs, healthy fats
Probiotic benefits from kimchi
The ice cube hack CHANGED THE GAME for reheating leftovers! Plus, the visual appeal of the beautifully arranged bowl with that artistic mayo drizzle is greatly appealing.