Save Late Tuesday afternoon, I was staring into my pantry at a lone can of salmon, wondering what on earth I could make that wouldn't feel like I was settling. Then it hit me—why not build something vibrant, something that felt intentional, layered with color and flavor? That spicy mayo seemed like the key to transforming humble pantry staples into something I'd actually crave.
I made this for a friend who swore she didn't like canned fish, and watching her demolish the bowl while asking for the recipe felt like a small kitchen victory. There's something about how the sriracha mayo coats each grain and ties everything together that transforms the whole experience from quick meal into something that feels thoughtful.
Ingredients
- Jasmine or sushi rice: These varieties have a delicate stickiness that cradles the toppings and soaks up the sriracha mayo without falling apart.
- Canned salmon: Don't skip the draining step; excess liquid will make your bowl soggy, but the bones if present are actually edible and packed with calcium.
- Mayonnaise: The creamy base that binds everything; it tempers the heat from sriracha and creates that silky coating.
- Sriracha sauce: Start conservative with this—you can always add more heat, but you can't take it back.
- Toasted sesame oil: Just a whisper of this stuff elevates the whole bowl with nutty depth.
- Cucumber: The refreshing counterpoint that keeps the bowl from feeling too rich or heavy.
- Avocado: Creamy texture that actually plays beautifully with the spicy mayo rather than competing with it.
- Carrots: Raw shredded carrots bring a gentle sweetness and satisfying crunch that keeps your jaw engaged.
- Scallions: These add brightness and that slight onion bite that makes you sit up straighter.
- Sesame seeds: Toast them yourself if you can; the difference in flavor is subtle but real.
Instructions
- Cook your rice right:
- Rinse it under cold water, stirring gently with your fingers until the water runs clear; this removes excess starch so your rice stays separate and fluffy. Combine with 2 cups water, bring to a boil, then cover and drop the heat to low for 12 to 15 minutes until the liquid is absorbed and the grains are tender.
- Mix that spicy mayo:
- In a bowl, combine your drained salmon with mayo, sriracha, soy sauce, and sesame oil. Start with 1 teaspoon of sriracha, taste it, then adjust; everyone's heat tolerance is different, and you want it to sing for your palate.
- Prep your vegetables:
- Slice your cucumber thin enough that it's delicate, slice your avocado just before you assemble so it doesn't oxidize and turn gray, and shred your carrot by hand or with a box grater. If you're using edamame, heat it in a microwave or steam pot.
- Build your bowl:
- Divide your warm rice between two bowls, creating a gentle nest. Top each with half the salmon mixture, letting some peek through the rice.
- Arrange the vegetables:
- Arrange your cucumber, carrot, avocado, and edamame in sections around the bowl like you're creating a little landscape. This visual separation actually helps you taste each element.
- Finish with flair:
- Sprinkle your sesame seeds and scallions across the top, add nori strips if you have them, and drizzle with extra sriracha or soy sauce right before eating.
Save There's a moment while eating this when the creamy spicy salmon, the crisp vegetables, and the warm rice all exist together on your spoon, and suddenly you understand why bowl food became such a thing. It stopped being just dinner and became this small, perfect composition.
The Magic of the Sriracha Mayo
This isn't just mayo with sriracha stirred in; there's a technique to it. The heat from sriracha can break down mayo if you're not careful, so mix gently and taste constantly. If it ever feels too thin, add a tiny bit more mayo to bind it back together. The sesame oil is essential here because it adds a mellow richness that prevents the whole thing from feeling like a spicy condiment and makes it feel more like a sauce.
Why Canned Salmon Actually Works
I used to turn my nose up at canned salmon until I realized that the canning process actually locks in nutrients and flavor at peak freshness. It's shelf-stable, it's affordable, and it's genuinely delicious when you're not expecting fresh salmon texture. The flakiness you get from a can is different from fresh, sure, but it's better for absorbing that creamy mayo and distributing flavor throughout the bowl.
Variations and Play
This recipe is honestly a template, and some of my best versions came from improvisation. Swap the salmon for canned tuna if that's what you have; add pickled ginger or thin radish slices for extra crunch and brightness. Brown rice or cauliflower rice works if you want to shift the nutritional profile, though the cooking times will change slightly. Some nights I add a soft-boiled egg on top because why not, and other nights I use leftover roasted vegetables instead of raw ones.
- Try adding a drizzle of rice vinegar or lime juice for extra brightness and complexity.
- If you have them, microgreens or pea shoots add an unexpected peppery sophistication.
- Keep extra sriracha at the table because people always want to adjust their spice level mid-meal.
Save This bowl has become my go-to when I need something fast that doesn't feel like I'm rushing. It's become the recipe I text friends when they're overwhelmed with dinner decisions.
Recipe FAQ
- → Can I substitute the canned salmon with another protein?
Yes, canned tuna or cooked shrimp can be used as alternatives for a similar texture and flavor profile.
- → What type of rice works best for this bowl?
Jasmine or sushi rice both provide a soft, slightly sticky texture that complements the salmon and toppings well.
- → How can I adjust the spiciness of the dish?
Modify the amount of sriracha in the mayo mixture to suit your heat preference, starting with less and adding more as desired.
- → Are there any recommended vegetable additions?
Edamame, radish slices, or pickled ginger can add extra crunch and flavor layers to the bowl.
- → What is a good pairing beverage for this meal?
A crisp white wine like Sauvignon Blanc or a cold Japanese beer pairs nicely with the spicy and fresh elements.
- → Is there a way to make this dish gluten-free?
Ensure the soy sauce is gluten-free or substitute with tamari to keep the bowl gluten-free.