Save There's something about canned salmon that makes me think of my aunt's tiny kitchen in Seattle, where she'd whip up lunch for us using whatever she had in her pantry. One afternoon, she mixed a can of salmon with mayo and sriracha, tossed it over rice, and suddenly I understood that the best meals don't require hours of planning. Now when I make this bowl, it takes me back to that moment of realizing that convenience and flavor don't have to compete.
I made this for my roommate after she'd had a rough day at work, and watching her face light up when she took that first spicy bite was worth every 20 minutes of effort. She asked for the recipe immediately, and now it's become her go-to lunch when she needs to feel like she's taking care of herself without overcomplicating things.
Ingredients
- Jasmine or sushi rice: Use jasmine if you want delicate, slightly sweet rice that absorbs the sriracha mayo without falling apart.
- Canned salmon: Drain it thoroughly, but don't throw away those soft bones if they're present, they're edible calcium.
- Mayonnaise: The fat carries the sriracha flavor and creates that creamy coating that makes each bite satisfying.
- Sriracha sauce: Start with 1 teaspoon and taste as you go, because heat levels vary wildly between brands.
- Toasted sesame oil: A little goes a long way, and it's what transforms this from bland to unforgettable.
- Shredded carrot: Adds sweetness and crunch, cutting through the richness of the mayo.
- Cucumber: Keep it crisp by slicing it right before assembly.
- Avocado: Slice it last to prevent browning, or toss it lightly with a bit of lime if you're prepping ahead.
- Scallions: They bring a sharp bite that wakes up your palate.
- Toasted sesame seeds: Buy them pre-toasted if you can, they're a flavor multiplier.
Instructions
- Rinse and cook the rice:
- Hold the uncooked rice under cold running water, swishing it gently with your fingers until the water runs mostly clear. This removes excess starch so each grain stays separate and fluffy. Combine with 2 cups of water in a saucepan, bring to a rolling boil, then lower the heat, cover, and let it steam undisturbed for 12 to 15 minutes.
- Make the spicy salmon mixture:
- While the rice cooks, drain your canned salmon thoroughly in a fine mesh strainer, pressing gently to remove excess liquid. In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, and sesame oil until it's smooth, then fold in the flaked salmon, being gentle enough to keep the pieces intact.
- Prepare your vegetables:
- Julienne your cucumber into thin matchsticks, slice your avocado just before you're ready to assemble, and have your shredded carrot ready. If you're using edamame, microwave it in a small covered bowl with a tablespoon of water for 2 minutes or steam it until heated through.
- Assemble the bowl:
- Divide the hot rice between two bowls, making a shallow well in the center if you like. Top each portion with half of the spicy salmon mixture, then arrange the carrot, cucumber, avocado, and edamame in separate sections around the salmon like you're creating a little edible landscape.
- Finish and serve:
- Sprinkle everything generously with sliced scallions and toasted sesame seeds, add strips of nori if you have them, and serve immediately while the rice is still warm.
Save The first time my partner tried this, she was skeptical about canned salmon, but one spoonful changed her mind completely. Now it's become our shorthand for a day when we need something delicious without the effort, proof that sometimes the most satisfying meals are the ones that don't require a grocery store run.
Making It Your Own
This bowl is incredibly forgiving, which is part of its charm. Brown rice or cauliflower rice works beautifully if you want fewer carbs or a nuttier flavor. Canned tuna swaps in seamlessly if salmon isn't your thing, and I've added everything from roasted red peppers to pickled ginger when I've had them on hand.
Serving and Pairing
Serve this bowl the moment you finish assembling it, when the rice is still steaming and the vegetables are at their crispest. The warmth of the rice against the cool vegetables and the contrast between the creamy salmon and the bright sriracha creates a textural and temperature balance that falls apart if it sits around for more than a few minutes.
Storage and Meal Prep
If you need to make this ahead, cook the rice, prepare the salmon mixture, and chop your vegetables separately, then assemble everything fresh. The rice will keep for up to 3 days in the refrigerator, though it won't taste quite as good cold, and the avocado will brown if you slice it too far ahead.
- Store cooked rice in an airtight container in the fridge for up to 3 days.
- The salmon mixture actually gets more flavorful sitting overnight as the sriracha infuses.
- Prep your vegetables the morning of eating for best texture and color.
Save This is the kind of recipe that looks simple on paper but becomes a weeknight staple because it actually delivers on flavor and satisfaction. Make it once and you'll understand why it's become my go-to answer for hungry but exhausted evenings.
Recipe FAQs
- → Can I substitute the rice with another grain?
Yes, brown rice or cauliflower rice works well as alternatives, offering different textures and nutritional profiles.
- → How spicy is the salmon mixture?
The heat level depends on the amount of sriracha added. Adjust to your preferred spice by adding more or less sauce.
- → What vegetables complement this dish best?
Shredded carrot, julienned cucumber, sliced avocado, and scallions provide freshness and crunch, balancing the creamy salmon topping.
- → Is it possible to use fresh salmon instead of canned?
While canned salmon is convenient, cooked fresh salmon flakes can be used for a different but delicious texture.
- → What are suggested serving accompaniments?
This bowl pairs nicely with crisp white wines like Sauvignon Blanc or cold Japanese beers for a refreshing contrast.