Pin it I stumbled on this bowl during a week when I had leftover rice turning hard in the fridge and no patience for another sad microwave meal. Someone online mentioned the ice cube trick, and I thought it was ridiculous until I tried it. Now I make extra rice on purpose just so I can test it again, because watching that cube melt into steam while everything else stays perfectly textured feels like a tiny kitchen miracle every time.
I served this to friends who arrived late after work, hungry and tired. I reheated each bowl with the ice cube method while they watched, skeptical, until the steam started rising and the rice fluffed up like it was freshly made. They stopped talking mid-sentence and just stared. One of them now texts me every time she makes rice, asking if she should double the batch.
Ingredients
- Salmon fillets: Use skin-on if you like crispy skin, but skinless works beautifully here and flakes more gently into the bowl.
- Chicken thighs: Thighs stay juicier than breasts and soak up the marinade without drying out, even if you overcook them slightly.
- Soy sauce: The backbone of both the marinade and the sauce, so use a brand you actually like tasting straight.
- Mirin: Adds a subtle sweetness that rounds out the saltiness without making anything taste sugary.
- Sake: If you do not have sake, dry white wine works, but skip anything sweet or the marinade turns syrupy.
- Sesame oil: A little goes a long way; too much and it overpowers everything else.
- Honey: Helps the proteins caramelize just enough without burning in the pan.
- Japanese short-grain rice: This is the rice that clumps just right and holds up to reheating with the ice cube trick.
- Avocado: Slice it just before serving or it browns quickly, even with lemon juice.
- Cucumber: I use a mandoline for paper-thin slices that add crunch without taking over.
- Carrot: Julienned carrot looks fancy but it is just thin matchsticks, and they add a sweet snap.
- Scallions: Slice them on a sharp diagonal for that restaurant look, or chop them however you want.
- Sesame seeds: Toast them yourself in a dry pan for thirty seconds; the difference is huge.
- Nori: Optional, but those thin strips add a hint of ocean and make the whole thing feel more complete.
- Rice vinegar: Brightens the sauce and keeps it from tasting flat or too heavy.
- Ice cubes: The secret weapon for reheating rice without a rice cooker or steamer setup.
Instructions
- Rinse and cook the rice:
- Rinse the rice under cold water, swishing it around with your hand until the water runs clear instead of cloudy. Cook it in a rice cooker or on the stove with 2 1/2 cups water, then let it sit covered for ten minutes before fluffing.
- Prepare the marinade:
- Whisk together soy sauce, mirin, sake, sesame oil, and honey in a small bowl. Split it between two shallow dishes, one for the salmon and one for the chicken, and let them sit for at least ten minutes while you prep everything else.
- Cook the chicken:
- Heat a nonstick skillet over medium heat and add the chicken thighs without any extra oil, since the marinade has enough. Cook for four to five minutes per side until the surface is golden and the inside reaches 165 degrees, then let them rest before slicing into strips.
- Cook the salmon:
- In the same pan, add the salmon fillets and cook for two to three minutes per side, flipping carefully so they do not fall apart. Remove them when they are just cooked through and flake gently with a fork.
- Prep the toppings:
- Slice the avocado, cucumber, and carrot, and chop the scallions while the proteins rest. Lay everything out so assembly goes fast.
- Make the sauce:
- Whisk together soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves completely. Taste it and adjust if you want more tang or sweetness.
- Assemble the bowls:
- Divide the rice among four bowls and arrange the chicken, salmon, avocado, cucumber, carrot, and scallions on top in separate sections. Drizzle with sauce and sprinkle sesame seeds and nori over everything.
- Reheat with the ice cube hack:
- If you are reheating a pre-assembled bowl, place one ice cube in the center of the rice, cover with a microwave-safe lid or plastic wrap, and microwave on high for one to two minutes. The ice melts into steam and brings the rice back to life without drying it out.
Pin it One night I made this for myself after a long shift and ate it straight from the bowl standing at the counter, too tired to sit. The combination of warm rice, cool avocado, and that salty-sweet sauce made me slow down without meaning to. I ended up sitting on the floor with my back against the cabinets, savoring every bite, and realized I had not felt that calm all day.
Customizing Your Bowl
Swap the avocado for steamed edamame or roasted broccoli if you want something less rich. I have also added pickled radish for tang or swapped the chicken for crispy tofu when I wanted a lighter version. The marinade works on almost any protein, so try it with shrimp or thinly sliced beef if you have those on hand instead.
Storing and Reheating
Assemble the bowls in meal prep containers with the sauce on the side so nothing gets soggy in the fridge. They keep for up to three days, and the ice cube trick works every time as long as you cover the bowl tightly while microwaving. I have even frozen the rice separately and reheated it the same way with perfect results, though I add the fresh toppings after thawing.
Serving Suggestions
Serve this with a side of miso soup or a small salad dressed with the same sesame-soy sauce you drizzle on the bowl. I like pairing it with cold green tea or a light beer, but sake works too if you are feeling fancy.
- Add a soft-boiled egg on top for extra richness and protein.
- Drizzle sriracha or chili oil if you want heat without changing the whole flavor profile.
- Sprinkle furikake seasoning instead of plain sesame seeds for more complexity.
Pin it This bowl has become my go-to when I want something nourishing without a lot of fuss, and the ice cube trick means I never waste rice again. I hope it gives you the same quiet satisfaction it gave me that night on the kitchen floor.
Recipe FAQs
- → How does the ice cube hack improve reheating?
Placing an ice cube in the rice before microwaving creates steam as it melts, keeping the rice moist and preventing it from drying out during reheating.
- → Can I substitute the salmon or chicken with other proteins?
Yes, tofu works well for a vegetarian option, while other fish or poultry can be used to suit your preferences.
- → What type of rice is ideal for this bowl?
Japanese short-grain rice is recommended for its sticky texture, which complements the dish’s flavors and presentation.
- → How long should I marinate the proteins?
Marinating for at least 10 minutes allows the soy-based marinade to infuse flavors without overpowering the natural taste.
- → Are there alternative vegetables that pair well here?
Edamame or steamed broccoli can replace avocado, while pickled ginger or a drizzle of sriracha adds extra flavor layers.