# Components:
→ Leftovers
01 - 1 cup cooked white rice 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 - Chili flakes or sriracha, optional
# Method:
01 - Place cooked rice in a microwave-safe bowl, distributing flaked salmon evenly over the top.
02 - Position two ice cubes directly on the rice and salmon to facilitate gentle steaming.
03 - Loosely cover bowl with parchment paper or a microwave-safe plate, allowing steam to escape.
04 - Heat on high for 2 to 3 minutes, until the ice cubes have melted and contents are thoroughly warmed without dryness.
05 - Remove bowl from microwave and drizzle soy sauce (or tamari) and sesame oil evenly over rice and salmon.
06 - Arrange sliced avocado, cucumber, and pickled ginger attractively across the surface.
07 - Sprinkle toasted sesame seeds and scallion. Add chili flakes or sriracha as desired.
08 - Serve immediately while warm.
