Spicy Canned Salmon Bowl (Printer-Friendly)

A quick bowl with tender salmon, spicy mayo, steamed rice, and crisp veggies for a flavorful, balanced meal.

# What You Need:

→ 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, as desired

# Directions:

01 - Rinse rice under cold running water until clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 12 to 15 minutes until tender. Fluff with a fork and keep warm.
02 - In a bowl, combine drained salmon, mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha level to taste.
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 (if using) around the salmon. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, optionally drizzling extra sriracha or soy sauce as preferred.

# Expert Suggestions:

01 -
  • Twenty minutes from craving to plate, no fussing or fancy techniques required.
  • Canned salmon packed with omega-3s means you're eating something genuinely good for you while enjoying pure comfort.
  • The sriracha mayo hits different when you build it yourself, heat and salt and cool creamy notes dancing together.
02 -
  • Don't skip draining the salmon or the bowl becomes a soupy mess instead of a composed meal.
  • Taste the mayo mixture before assembly because sriracha heat varies so wildly that guessing can ruin the whole thing.
  • Add nori and avocado last, right before eating, or they'll either get soggy or start browning and look tired.
03 -
  • Cook rice the night before and store it cold, then portion and microwave just before assembly for actual meal prep that tastes fresh.
  • The moment between when you pour hot rice and add cool vegetables is where the magic happens, so don't overthink timing just move with a little intention.
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