Leftover salmon rice bowl
Leftover salmon and rice, steamed hot with the ice cube trick, then dressed and wrapped in seaweed. Serves 1.
- gluten free
- sugar free
- dinner
- leftovers
Ingredients
- 1 cooked salmon fillet (about 4 oz)
- 1 cup cooked white rice
- 1 ice cube
- 1 tablespoon gluten free tamari
- 1 tablespoon mayonnaise
- Hot sauce to taste
- 1/2 avocado, sliced
- Roasted seaweed snack sheets
Steps
- 1Flake the salmon into a microwave-safe bowl with a fork.
- 2Spread the rice on top, set the ice cube in the middle and cover loosely with parchment.
- 3Microwave about 2 minutes, until steaming hot. Remove the ice cube.
- 4Top with tamari, mayo and hot sauce, and mix it all together.
- 5Add avocado and scoop bites up with the seaweed.
Prep 5 min, microwave 2 min. Label check: Use gluten free tamari, not regular soy sauce. Japanese style mayo and many hot sauces add sugar. Pick an unsweetened mayo and a hot sauce with no sugar listed. Seaweed snacks: some flavors add soy sauce or sugar. Check the label. Reheat leftover salmon to 165 degrees F (USDA FSIS).
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