Spicy Canned Salmon Bowl (Printable)

A vibrant bowl with spicy salmon, creamy mayo, steamed rice, and fresh vegetables for a quick nutritious meal.

# What You'll Need:

→ Rice

01 - 1 cup uncooked jasmine or sushi rice
02 - 2 cups water

→ Salmon Mixture

03 - 1 can (6 oz / 170 g) canned salmon, drained and flaked
04 - 2 tablespoons mayonnaise
05 - 1 to 2 teaspoons sriracha sauce, to taste
06 - 1 teaspoon soy sauce
07 - ½ teaspoon toasted sesame oil

→ Vegetables & Toppings

08 - ½ cup shredded carrot
09 - ½ cup cucumber, thinly sliced or julienned
10 - ½ avocado, sliced
11 - 2 tablespoons scallions, sliced
12 - 1 teaspoon toasted sesame seeds
13 - ½ cup shelled edamame, steamed (optional)

→ For Serving

14 - Nori sheets, cut into strips (optional)
15 - Extra sriracha or soy sauce, to taste

# Directions:

01 - Rinse rice under cold water until clear. Combine with water in a saucepan, bring to a boil. Cover and simmer on low heat for 12 to 15 minutes until tender. Fluff rice with a fork and keep warm.
02 - In a bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha quantity to preferred spice level.
03 - Julienne cucumber, slice avocado, and shred carrot. If using edamame, steam or microwave until heated through.
04 - Divide cooked rice evenly between two bowls. Top each with half the salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame around salmon. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, drizzling with extra sriracha or soy sauce as preferred.

# Expert Tips:

01 -
  • It comes together in 20 minutes, making it perfect for those nights when you're hungry but exhausted.
  • The creamy sriracha salmon is addictively spicy and rich, balanced beautifully by cool, crisp vegetables.
  • Canned salmon means no thawing, no planning ahead, just open and go.
02 -
  • Don't skip rinsing the rice, the difference between fluffy and gummy is that one extra minute under cold water.
  • Taste your sriracha mayo before adding it to the rice because some sriracha brands are significantly spicier than others, and you want to control the heat.
  • Assemble the bowl right before eating so the warm rice doesn't turn your avocado and cucumber into mush.
03 -
  • Toast your own sesame seeds in a dry skillet over medium heat for 2 to 3 minutes if you want the most intense flavor and freshness.
  • Mix a tiny squeeze of lime juice into the sriracha mayo for brightness that rounds out the richness.
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