Spicy Canned Salmon Bowl (Print Version)

Flaky canned salmon with creamy spicy mayo atop warm rice and fresh colorful vegetables.

# Components:

→ Rice

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

→ Salmon Mixture

03 - 1 can (6 oz/170 g) salmon, drained and flaked
04 - 2 tablespoons mayonnaise
05 - 1 to 2 teaspoons sriracha sauce, adjust 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 clear. Combine with water in a saucepan, bring to a boil, cover, and reduce heat to low. Simmer for 12 to 15 minutes until tender. Fluff with a fork and keep warm.
02 - In a bowl, combine drained salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha to 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 cooked rice evenly between two bowls. Top each with half the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame (if used) around the salmon. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, drizzling with extra sriracha or soy sauce as desired.

# Expert Advice:

01 -
  • It comes together in 20 minutes, so weeknight dinner stress just vanishes.
  • That creamy, spicy salmon situation tastes indulgent while being genuinely good for you.
  • The contrast of cool crisp vegetables against warm rice creates texture magic.
02 -
  • Moisture is the enemy; drain your salmon thoroughly and don't add vegetables to the bowl until you're ready to eat or they'll release water and make everything mushy.
  • The rice needs to still be warm when you assemble everything because the heat helps the flavors meld together in ways cold rice just can't achieve.
03 -
  • Make the spicy mayo first and let it sit for five minutes; the flavors marry and become more cohesive.
  • If you're meal prepping, keep the rice, salmon mixture, and vegetables in separate containers and assemble fresh each time; assembled bowls get soggy after a few hours.
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