Save to Pinterest I stumbled onto this bowl on a rainy Tuesday when I had leftover rice that had gone hard in the fridge. I remembered reading about the ice cube trick somewhere online and thought it sounded too strange to work. But I was hungry, impatient, and willing to try anything. When I lifted the lid and saw steam rising from perfectly fluffy rice, I actually laughed out loud. That little hack turned a boring weeknight into something I now crave constantly.
The first time I made this for friends, I panicked because I thought the salmon would fall apart. It did flake, but in the best way, mixing with the soy glaze and sesame seeds into these rich, savory bites. My friend who claimed she hated cooked carrots ate every julienned strip on her plate. I think the crunch and sweetness surprised her, or maybe she was just being polite, but either way, I took it as a win.
Ingredients
- Japanese short-grain rice: This is the sticky, slightly sweet rice that holds everything together and responds beautifully to the ice cube trick when reheated.
- Salmon fillets: Look for skinless fillets with a bright color and cook them gently so they stay tender and flake into buttery pieces.
- Chicken thighs: Thighs stay juicier than breasts and soak up the marinade like a sponge, giving you flavor in every bite.
- Soy sauce: The backbone of both the marinade and the sauce, it brings that deep umami punch that ties the whole bowl together.
- Mirin and sake: These add a subtle sweetness and complexity to the marinade without making it syrupy or overpowering.
- Sesame oil: Just a teaspoon goes a long way, adding a warm, nutty aroma that makes the kitchen smell incredible.
- Avocado: Creamy and mild, it balances the salty marinade and adds a silky texture that feels luxurious.
- Cucumber and carrot: Fresh, crunchy, and colorful, they add a lightness that keeps the bowl from feeling too rich.
- Sesame seeds: Toast them if you have a minute, the nutty crunch makes a huge difference.
- Ice cubes: The secret weapon for reheating rice without drying it out, trust me on this one.
Instructions
- Rinse and cook the rice:
- Run cold water over the rice until it stops looking cloudy, this removes excess starch and keeps the grains from getting gummy. Once it is cooked, let it sit covered for a few minutes, then fluff it gently with a fork to release steam.
- Marinate the proteins:
- Whisk the soy sauce, mirin, sake, sesame oil, and honey together until smooth, then divide it between two dishes. Let the salmon and chicken sit in the marinade for at least 10 minutes, but if you have time, 20 minutes makes them even more flavorful.
- Cook the chicken:
- Heat your skillet over medium heat and lay the thighs flat, cooking them for 4 to 5 minutes on each side until golden and firm. Let them rest for a few minutes before slicing so the juices stay inside.
- Cook the salmon:
- Use the same pan and cook the fillets gently for 2 to 3 minutes per side, just until they turn opaque. Overcooking makes them dry, so pull them off the heat while they still look slightly glossy in the center.
- Prep the toppings:
- Slice the avocado, cucumber, and carrot into thin, even pieces so every bite has a little bit of everything. Scatter the scallions over the top for a fresh, sharp bite.
- Make the sauce:
- Whisk the soy sauce, rice vinegar, sesame oil, and sugar together until the sugar dissolves completely. Taste it and adjust if you want it sweeter or tangier.
- Assemble the bowls:
- Divide the rice among four bowls and arrange the chicken, salmon, avocado, cucumber, and carrot on top in sections. Drizzle the sauce over everything, then sprinkle sesame seeds and nori strips if you are using them.
- 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 it loosely with a microwave-safe lid, and microwave on high for 1 to 2 minutes. The ice melts into steam and brings the rice back to life without drying it out.
Save to Pinterest One Sunday afternoon, I packed these bowls for a picnic and reheated them with the ice cube trick before we left. My partner looked at me like I was performing witchcraft when I pulled a steaming, fluffy bowl out of the microwave. We ate them on a blanket in the park, and somehow the combination of warm rice, cold avocado, and tangy sauce tasted even better outdoors. It became our go-to meal for lazy weekends after that.
Customizing Your Bowl
If avocado is not your thing or you want to change it up, try edamame or steamed broccoli for a pop of green. I have also swapped the chicken and salmon for marinated tofu when cooking for vegetarian friends, and it soaked up the marinade beautifully. You can add pickled ginger on the side for a sharp, palate-cleansing bite, or drizzle sriracha over the top if you like a little heat. The base is flexible enough to handle whatever you have in the fridge.
Storing and Reheating
These bowls keep well in the fridge for up to two days, just store the sauce separately so the rice does not get soggy. When you are ready to eat, use the ice cube hack and you will have a bowl that tastes freshly made. I have even frozen the rice and proteins separately, then assembled bowls throughout the week. The key is keeping the components separate until you are ready to reheat and serve.
Pairing and Serving Ideas
This bowl pairs beautifully with a cup of green tea or a light, chilled sake if you are feeling fancy. I like to serve it with a small side of miso soup or a simple cucumber salad dressed in rice vinegar. If you are feeding a crowd, set up a build-your-own bowl station with all the toppings laid out so everyone can customize their own.
- Toast the sesame seeds in a dry pan for 30 seconds to bring out their nutty flavor.
- Julienne the carrot as thin as you can, it makes the bowl feel more elegant and the texture is better.
- If you have leftover marinade, do not reuse it raw, boil it for a minute and drizzle it over the bowl as extra sauce.
Save to Pinterest This bowl has become my answer to busy weeks and lazy Sundays alike, and the ice cube hack still makes me smile every time I use it. I hope it brings you the same kind of easy comfort it brought me.
Recipe Questions & Answers
- → How do I keep reheated rice moist?
Place an ice cube in the center of the rice before microwaving; as it melts, it releases steam which keeps the rice moist and fluffy.
- → What marinade is used for the salmon and chicken?
A mixture of soy sauce, mirin, sake (or dry white wine), sesame oil, and honey creates a balanced, savory marinade for both proteins.
- → Can I substitute any toppings?
Yes, avocado can be swapped for edamame or steamed broccoli to change the texture and flavor profile.
- → What rice is best suited for this bowl?
Japanese short-grain rice is preferred due to its sticky, plump texture that holds well under toppings and reheating.
- → How to cook the proteins perfectly?
Cook chicken thighs over medium heat until golden and cooked through, about 4–5 minutes per side. Salmon needs just 2–3 minutes per side until gently flaked.
- → Is this dish suitable for special diets?
It’s dairy-free and can be adjusted for vegetarian options by replacing proteins with tofu.