Save One Tuesday, I was staring at my pantry shelf lined with canned salmon, wondering how many more ways I could eat it, when I stumbled onto this bowl. The combination of creamy sriracha mayo clinging to flaky salmon, the cool crunch of fresh vegetables, and the warmth of jasmine rice all coming together in one perfect bite felt like discovering a shortcut to something that tasted like I'd spent hours cooking. It became my go-to when I wanted something that felt special but didn't demand much from me.
I made this for my friend Sam on a day when she'd had a rough week, and watching her face light up when she took that first bite reminded me that sometimes the simplest meals carry the most weight. She's requested it every time she visits since, and now it's become our Friday tradition when we catch up. That's when I knew this bowl was more than just convenient—it had become a comfort.
Ingredients
- Jasmine or sushi rice (1 cup uncooked): These varieties stay tender and slightly sticky, holding onto the sriracha mayo without turning mushy like some heartier grains would.
- Water (2 cups): The standard ratio keeps the rice fluffy and prevents the crunchy bottom layer unless you want it.
- Canned salmon (6 oz, drained and flaked): The bones are calcium-rich and soft enough to eat, but flake them out if that bothers you—honestly, I eat them because I'm lazy and they disappear into the mayo.
- Mayonnaise (2 tablespoons): This is the glue that makes everything creamy; don't skip it or use a tiny amount thinking you'll save calories.
- Sriracha sauce (1–2 teaspoons): Start with less if you're unsure of your heat tolerance, since it builds as you eat and the heat lingers.
- Soy sauce (1 teaspoon): A small amount adds depth without making the mixture salty—add a pinch more only if you have low-sodium soy.
- Toasted sesame oil (½ teaspoon): This is concentrated flavor, so measure carefully; a little goes a long way and makes the whole thing taste intentional.
- Shredded carrot (½ cup): Raw carrot brings sweetness and crunch that contrasts perfectly with the creamy salmon.
- Cucumber (½ cup, thinly sliced): Fresh and cooling, this vegetable keeps the bowl from feeling heavy despite the mayo.
- Avocado (½ avocado, sliced): Pick one that yields slightly to pressure—it should feel buttery, not hard or mushy.
- Scallions (2 tablespoons, sliced): These add a mild onion sharpness that brightens everything up without overwhelming the delicate salmon.
- Toasted sesame seeds (1 teaspoon): Don't use raw sesame seeds; the toasted ones have nutty flavor and better texture.
- Edamame (½ cup, optional): These add protein and chew, turning this from a side into a proper meal.
- Nori sheets (optional): Cut into strips and scattered on top, they taste briny and make you feel like you ordered takeout.
Instructions
- Rinse and cook your rice:
- Rinse the uncooked rice under cold water, swirling it with your fingers until the water runs almost clear—this removes excess starch so your rice doesn't turn gluey. Combine with water in a saucepan, bring to a boil, then cover tightly and drop the heat to low for 12–15 minutes until the water is absorbed and the rice is tender.
- Build the spicy salmon mixture:
- Drain your canned salmon and flake it gently into a bowl, breaking apart any larger chunks but not pulverizing it. Fold in mayonnaise, sriracha, soy sauce, and sesame oil, then taste and adjust the heat to your preference—this is your chance to make it as mild or fiery as you want.
- Prep your vegetables:
- Slice the cucumber into thin strips, layer and roll the avocado slices so they don't fall apart, and shred the carrot if you haven't already. If using edamame, steam them for 2–3 minutes or microwave for 30 seconds until warm.
- Assemble the bowl:
- Fluff the rice with a fork and divide it between two bowls, then top each with half the sriracha salmon mixture, spreading it gently over the warm rice so it softens slightly. Arrange the carrot, cucumber, avocado, and edamame around the salmon in whatever pattern makes you happy.
- Finish and serve:
- Sprinkle sesame seeds and sliced scallions over the top, add nori strips if you're using them, and serve immediately with extra sriracha and soy sauce on the side for anyone who wants more heat or saltiness.
Save There's something grounding about eating this bowl with chopsticks, the way it forces you to slow down and notice each component instead of shoveling it in mindlessly. The heat from the rice melting the avocado, the cool snap of cucumber cutting through the richness—it's the kind of meal that feels both indulgent and clean at the same time.
Why Canned Salmon Deserves Your Respect
Most people think canned salmon is a compromise, but it's actually a miracle protein—fully cooked, packed with omega-3s, and requiring zero skill to prepare. The key is not apologizing for it; lean into it, season it well, and you'll find it's better than many restaurant bowls that use fresh salmon but skip the flavor work. I stopped seeing it as a shortcut and started seeing it as a smart choice.
Customizing Without Losing the Soul
The beauty of this bowl is that it adapts to what's in your fridge and what your body wants that day. Swap the cucumber for thinly sliced radish if you want more bite, or add pickled ginger if you're craving something sour and warming. Brown rice and cauliflower rice both work if you need to adjust the carbs, though I've found jasmine rice is what makes this taste effortless.
The Sriracha Mayo Ratio That Changed Everything
I learned this the hard way after making a batch that tasted like eating straight sriracha with a hint of salmon. The ratio of mayo to sriracha matters because mayo tempers the heat and makes the spice spread evenly instead of shocking your palate. Start conservative and build up—you can always add more sriracha on the side, but you can't take it out.
- Toast your sesame seeds in a dry pan for 30 seconds if they're not already toasted; it's the difference between flat flavor and nutty depth.
- Flake the salmon gently so you get tender pieces instead of a paste-like texture that disappears into the mayo.
- Serve this immediately after assembly, while the rice is still warm enough to take the chill off the vegetables.
Save This bowl has become my answer to a thousand different moments—busy weeknights, meal prep Sundays, impressing people without trying. It's honest food that doesn't pretend to be more complicated than it is.
Recipe FAQ
- → How do I prepare the rice for this bowl?
Rinse the rice under cold water until clear, then simmer in water for 12–15 minutes until tender. Fluff with a fork before serving.
- → Can I adjust the spice level of the salmon mixture?
Yes, add sriracha sauce gradually and taste to reach your preferred level of heat.
- → Are there good alternatives for the canned salmon?
Canned tuna works well as a substitute and offers a similar texture and flavor profile.
- → What vegetables complement the salmon bowl?
Shredded carrot, thinly sliced cucumber, avocado, scallions, and optional edamame add both crunch and freshness.
- → How can I add extra crunch or flavor to this bowl?
Consider adding radish slices or pickled ginger for added texture and bright flavor contrasts.