# What You'll Need:
→ Fish & Rice
01 - 1 cooked salmon fillet (approximately 6 oz)
02 - 2 cups cooked white rice, preferably chilled
→ Seasonings & Sauces
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1 tablespoon Japanese mayonnaise (e.g., Kewpie)
06 - 1 teaspoon Sriracha or chili sauce (optional)
→ Toppings & Sides
07 - 1 avocado, sliced
08 - 1 sheet roasted seaweed (nori), cut into squares
09 - 1 teaspoon toasted sesame seeds
10 - 2 spring onions, thinly sliced
11 - Pickled ginger (optional)
12 - Lemon or lime wedges (optional)
# Directions:
01 - Place the cooked salmon fillet in a microwave-safe bowl and flake it with a fork.
02 - Add cooked white rice over the flaked salmon; if using chilled leftover rice, sprinkle lightly with water to moisten.
03 - Cover the bowl with a microwave-safe plate or plastic wrap and microwave on high for 1 to 2 minutes until warmed through.
04 - Stir in soy sauce and sesame oil thoroughly to combine the rice and salmon evenly.
05 - Drizzle Japanese mayonnaise and optional Sriracha over the mixture and stir gently.
06 - Add avocado slices, thinly sliced spring onions, toasted sesame seeds, and optional pickled ginger on top.
07 - Present with roasted seaweed squares and lemon or lime wedges on the side; use seaweed to scoop up the salmon rice mixture.
