Spicy Canned Salmon Bowl (Print View)

A vibrant bowl of salmon, sriracha mayo, and fresh veggies served over steaming rice with a spicy kick.

# Components:

→ Rice

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

→ Salmon Mixture

03 - 1 can (6 oz) 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, julienned or thinly sliced
10 - ½ avocado, sliced
11 - 2 tablespoons scallions, sliced
12 - 1 teaspoon toasted sesame seeds
13 - Optional: ½ cup shelled edamame

→ For Serving

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

# Directions:

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

# Expert Advice:

01 -
  • Ready in 20 minutes from pantry to bowl, no complicated techniques or special skills needed.
  • Canned salmon delivers real protein and omega-3s without the price tag of fresh fish.
  • The sriracha mayo is creamy, spicy, and completely addictive once you taste it.
  • It's endlessly customizable depending on what vegetables are in your crisper drawer.
02 -
  • Don't skip rinsing the rice; it's the difference between fluffy grains and a gluey mess that won't have the texture this bowl needs.
  • Taste the sriracha mayo mixture before it touches the rice, because once everything is combined, it's too late to adjust the heat level to your liking.
  • Have all your vegetables prepped before you start cooking; rice waits for no one, and you don't want it cooling down while you're julienning cucumbers.
03 -
  • Make the sriracha mayo in advance if you can; letting the flavors sit for even a few hours means deeper, more integrated seasoning.
  • Toast your sesame seeds in a dry pan for 2-3 minutes just before serving to unlock their nutty, fuller flavor profile.
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