Save There's something deeply satisfying about opening a pantry and pulling together something completely fresh-tasting from what feels like nothing at all. One lazy Tuesday afternoon, I had a can of salmon, jasmine rice, and about three vegetables looking at me from the fridge, and I thought, why not? Twenty minutes later, I had this vibrant bowl that tasted like I'd planned it for days, with that creamy sriracha kick hitting just right. Now it's become my go-to when I want something that feels indulgent but requires almost no fuss.
I made this for my partner one evening after they'd had a rough day, and I watched their whole expression shift with that first bite, especially when the heat from the sriracha kicked in. They asked for seconds and then asked if I could make it again the next week. That's when I knew it had crossed from weeknight dinner into something worth keeping in rotation, especially on those nights when you want restaurant-quality flavor but need something you can make in your kitchen without thinking too hard.
Ingredients
- Jasmine or sushi rice, 1 cup uncooked: These varieties have a slightly sweet, delicate flavor and cook to a tender, slightly sticky texture that cradles all the other components beautifully.
- Water, 2 cups: The standard ratio for light, fluffy rice that won't gum up your bowl.
- Canned salmon, 1 (6 oz) can, drained and flaked: Canned salmon is often overlooked, but it's already cooked, flaked, and ready to flavor, making it ideal for weeknight meals and surprisingly delicious when dressed properly.
- Mayonnaise, 2 tablespoons: Acts as a binding agent and adds a subtle richness that balances the heat of the sriracha.
- Sriracha sauce, 1-2 teaspoons: Start with 1 teaspoon and taste as you go; sriracha heat varies by brand and your tolerance matters here.
- Soy sauce, 1 teaspoon: Brings umami depth and a whisper of saltiness that ties all the flavors together.
- Toasted sesame oil, ½ teaspoon: A little goes a long way; the nutty, toasted flavor is essential and adds sophistication to something so simple.
- Shredded carrot, ½ cup: Brings sweetness and a lovely bright color that makes the bowl visually appealing.
- Cucumber, ½ cup, thinly sliced or julienned: Adds cooling crunch and a refreshing quality that cuts through the richness of the salmon and mayo.
- Avocado, ½, sliced: Provides creaminess and richness, plus a subtle earthiness that rounds out the flavor profile.
- Scallions, 2 tablespoons, sliced: A bright, fresh allium note that prevents the bowl from feeling heavy.
- Toasted sesame seeds, 1 teaspoon: Adds texture and a toasted depth that elevates this from simple to intentional.
- Edamame, ½ cup, shelled (optional): Adds protein and a pleasant pop of texture if you want to make the bowl more substantial.
- Nori sheets, cut into strips (optional): For an extra umami boost and a nod to the Asian-inspired direction of this bowl.
Instructions
- Rinse and cook the rice:
- Run your rice under cold water in a fine-mesh strainer, stirring gently until the water runs almost clear; this removes excess starch and prevents clumping. Combine with 2 cups of water in a saucepan, bring to a boil, then cover and reduce heat to low for 12-15 minutes until the rice is tender and the water is absorbed.
- Build the creamy salmon mixture:
- In a bowl, flake the drained canned salmon with a fork, breaking it into bite-sized pieces. Mix in the mayonnaise, sriracha, soy sauce, and sesame oil, tasting as you go and adjusting the sriracha to your heat preference.
- Prepare the vegetables:
- Slice your cucumber into thin matchsticks or use a julienne peeler, slice the avocado lengthwise and then into neat slices, and shred your carrot using a box grater or food processor. If using edamame, steam or microwave them for 2-3 minutes until heated through.
- Assemble the bowls:
- Fluff the finished rice with a fork and divide it evenly between two bowls, creating a base. Top each portion with half of the spicy salmon mixture, spooning it right into the center where it will nestle into the warm rice.
- Arrange the toppings:
- Around the salmon, arrange your carrot shreds, cucumber slices, avocado slices, and edamame in little clusters, creating both visual interest and a mix of textures in every spoonful. Sprinkle the scallions and sesame seeds over everything, and add nori strips if you'd like that extra umami note.
- Serve and finish:
- Drizzle with extra sriracha or soy sauce to taste. Eat it while the rice is still warm and the vegetables are still crisp.
Save I realized recently that this bowl has become my answer to the question 'what should I make for dinner?' on mornings when I'm too tired to think about dinner. There's comfort in knowing that 20 minutes and a pantry staple can turn into something that actually feels like care, like I'm taking my own appetite seriously.
The Science of Sriracha Mayo
There's something almost magical about combining creamy mayo with spicy sriracha; the fat in the mayo actually tempers and distributes the heat from the peppers, making it feel present but not aggressive. I learned this by accident the first time I made this, thinking I'd gone too heavy on the sriracha, but then realizing the mayo had transformed it into something balanced and layered rather than just hot. Now I understand that the two components are doing the work together, not competing, and that's why this simple mixture tastes so much better than just spicy mayo or just straight sriracha would on its own.
Rice as Foundation
The rice in this bowl isn't background; it's the quiet star that makes everything else taste better. Warm jasmine rice has this natural sweetness and slight fragrance that carries all the other flavors upward, and when it's still steaming as you add the salmon and vegetables, it becomes almost absorbent, soaking up all that sriracha-soy-sesame liquid in the best way. I used to not think much about what type of rice I used, but one night I grabbed brown rice thinking it wouldn't matter, and I could taste the difference immediately—it felt heavier, less willing to play nicely with the light, fresh vegetables.
Customization and Flexibility
One of the best things about this bowl is how forgiving it is. I've made it with cauliflower rice when I needed it lighter, I've swapped in canned tuna when salmon was sold out, and I've thrown in whatever vegetables I found in the crisper—radish, bell pepper, snap peas—and it's always been good. The core formula is so strong that it holds up beautifully to whatever you want to add or subtract.
- Swap the salmon for canned tuna, shredded rotisserie chicken, or even crispy tofu if you want to stray from fish.
- Substitute brown rice or cauliflower rice if you're aiming for something healthier or lower-carb.
- Add pickled ginger, radish, or jalapeños for extra brightness and complexity if you have them on hand.
Save This bowl proves that you don't need a long ingredient list or complicated technique to make something memorable. It's proof that the simple, honest meals often become the ones you reach for again and again.
Cooking Questions
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice provides a nuttier flavor and added fiber, making the bowl heartier and more nutritious.
- → How can I adjust the spice level?
Modify the amount of sriracha sauce in the salmon mixture to suit your preferred heat intensity.
- → What are good alternatives to canned salmon?
Canned tuna or fresh cooked salmon can be used as substitutes without altering the overall flavor profile significantly.
- → Can I prepare this bowl ahead of time?
The components can be prepped in advance, but combining just before serving keeps the textures fresh and flavors vibrant.
- → What optional toppings can enhance the dish?
Adding radish, pickled ginger, or nori strips provides crunch and an additional umami boost.