Leftover Salmon Rice Bowl That Tastes Better Than Takeout!
If you’re like me, you’ve probably had leftover salmon sitting in the fridge and wondered, “What can I do with this?” I had the same thought one evening, and instead of reheating it the boring way, I decided to throw it on some rice with fresh toppings and a quick sauce.
And let me tell you—this leftover salmon rice bowl turned out so good that I now look forward to having extra salmon just so I can make it again.
This recipe is easy, fast, and comforting. It’s the kind of meal you can whip up in minutes, and it actually makes leftovers exciting. If you’re tired of reheating plain fish, this is going to be your new go-to.
Why You’ll Love This Leftover Salmon Rice Bowl
The best thing about this recipe is how flexible it is. You don’t need fancy ingredients—just some cooked rice, leftover salmon, and whatever toppings you have lying around. It’s filling, flavorful, and way healthier than ordering takeout.
Plus, this bowl is:
- Quick to make – ready in under 15 minutes.
- Budget-friendly – perfect for using up leftovers instead of wasting them.
- Customizable – you can add veggies, sauces, or even eggs.
It’s a comfort meal that doesn’t feel heavy, and it’s perfect for lunch or dinner.
Ingredients You’ll Need
Here’s a simple breakdown of what you need. Don’t worry—you can swap things around if you don’t have everything.
- Leftover salmon (baked, grilled, or pan-seared all work)
- Cooked rice (white, brown, or even leftover fried rice)
- Soy sauce or tamari for flavor
- A drizzle of mayo or spicy mayo for creaminess
- Avocado slices or cucumbers for freshness
- Sesame seeds for crunch
- Green onions for extra flavor
- Optional: sriracha, kimchi, or a fried egg on top
That’s it! Most of these are pantry staples, so you don’t need to go shopping just to make this bowl.
How to Make Leftover Salmon Rice Bowl
This recipe is more of an assembly than cooking, which is why I love it so much. Here’s how I put mine together:
1. Warm the Rice
Take your leftover rice and reheat it. If it’s dry, sprinkle a little water over it and cover with a damp paper towel before microwaving—it comes out fluffy again.
2. Flake the Salmon
Break your leftover salmon into chunks with a fork. You can reheat it lightly, but don’t overdo it. I usually just warm it for 20–30 seconds in the microwave or a quick toss in a pan.
3. Add Toppings
Now the fun part—layer your toppings. I like to add avocado, cucumbers, and green onions. You can throw in spinach, carrots, or even pickled veggies if you have them.
4. Sauce It Up
A drizzle of soy sauce, sesame oil, and spicy mayo brings it all together. If you like heat, add sriracha or chili crisp—it’s game-changing.
5. Garnish & Serve
Top with sesame seeds, maybe a fried egg if you’re extra hungry, and enjoy your delicious salmon rice bowl.
Flavor Variations You’ll Want to Try
What makes this dish exciting is how many different ways you can enjoy it. Here are some fun twists:
- Spicy Korean Style: Add kimchi, gochujang sauce, and a fried egg.
- Japanese Inspired: Use sushi rice, nori strips, and a splash of rice vinegar.
- Mediterranean Twist: Swap soy sauce for lemon juice and olive oil, and add feta with fresh herbs.
- Veggie-Packed: Toss in roasted broccoli, edamame, or sautéed spinach.
Every version feels new, so you’ll never get bored of eating salmon this way.
Tips to Make It Perfect Every Time
- Don’t overheat the salmon – it can get dry fast. Just warm it enough.
- Use fresh toppings – the crunch from cucumbers or freshness of avocado makes a big difference.
- Mix your sauce separately – whisk mayo, sriracha, and a little soy sauce together for an even drizzle.
- Keep it balanced – a mix of protein, carbs, veggies, and sauce makes the bowl satisfying.
Why This Recipe Works for Busy Days
We’ve all had those nights when cooking feels like too much work. That’s why I love this recipe. It takes something you already cooked (salmon) and gives it a whole new life in under 15 minutes. No stress, no dirty pans, and no boring leftovers.
Honestly, it feels like treating yourself to a restaurant-style meal without the cost or the time.
FAQs About Leftover Salmon Rice Bowl
Q: Can I make this with canned salmon?
Yes! Canned salmon works great. Just drain it and use it the same way you’d use leftover salmon.
Q: What’s the best rice for this bowl?
Any rice works—white, brown, jasmine, or even quinoa. If you have leftover fried rice, that’s delicious too.
Q: How long can leftover salmon stay good?
Cooked salmon is usually safe in the fridge for up to 3 days. Always check smell and texture before eating.
Q: Can I pack this for lunch?
Absolutely. Just keep the toppings and sauce separate, then assemble right before eating for the best taste.
Q: Can I freeze leftover salmon for this recipe?
Yes, but fresh leftovers taste better. If you freeze, thaw overnight in the fridge before using.
