Place the leftover salmon filet in a bowl (or on a plate) and use a fork to mash or shred it into smaller pieces (note: if using canned salmon, drain it, then transfer it to the bowl).

Transfer the leftover rice on top of the salmon, cover the bowl with a paper towel (or parchment paper), then heat in the microwave for 2 to 3 minutes, or until everything is hot.

As an alternative to microwaving, you can heat the salmon and rice in a skillet over medium heat or medium-high heat in a nonstick skillet for a few minutes until heated through. If need be, add a small amount of olive oil or water to the skillet so that the food doesn't dry out.

I recommend heating the ingredients on the stove top if you love crispy salmon skin and crispy rice, as the delicious salmon rice bowl is made even better with some texture.

Stir in the coconut aminos, sriracha, and Japanese mayo (or your favorite mayo) until everything is combined. Taste for flavor and add sea salt and/or more coconut aminos if desired. 

Serve the bowls with fresh sliced avocado and roasted seaweed snacks. You can use the seaweed snacks as sushi papers to stuff the avocado and rice and salmon mixture inside to fashion up a mini sushi roll.