# What You’ll Need:
→ 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
# How-To:
01 - Place cooked rice in a microwave-safe bowl and distribute the flaked salmon evenly on top.
02 - Position two ice cubes directly over the rice and salmon.
03 - Loosely cover with parchment paper or a microwave-safe plate, ensuring steam can vent.
04 - Microwave bowl on high for 2 to 3 minutes until the ice cubes fully melt, steaming and reheating rice and salmon.
05 - Remove bowl from microwave. Drizzle soy sauce or tamari and sesame oil evenly across contents.
06 - Add sliced avocado, cucumber, and pickled ginger to the bowl.
07 - Sprinkle toasted sesame seeds and finely sliced scallion. Optionally add chili flakes or sriracha for heat.
08 - Serve immediately for optimal texture and temperature.
