Step 1

Place the salmon filet, assuming it's leftover, and shred it onto a plate until it's broken up into small pieces. I use a fork to do this.

Step 2

Add the leftover rice right over the salmon, then place one ice cube in the center right in the middle of the rice.

Step 3

Cover with parchment paper or a paper towel and microwave on high for 2 to 2 1/2 minutes.

Step 4

Remove bowl from microwave and discard any remaining ice.

Step 5

Add soy sauce, the light homemade kewpie mayonnaise and sriracha.

Step 6

Mix until rice/salmon are well combined.

Step 7

Top with diced avocado and more mayonnaise, more sriracha and soy sauce, if desired.

Step 8

You can eat as is or add kimchi and/or wrap the salmon mixture in your seaweed sheets and enjoy as mini-roll ups!