Spicy Canned Salmon Bowl (Print Version)

Flaky canned salmon blended with spicy mayo atop rice and fresh vegetables for a quick, flavorful meal.

# Components:

→ Rice

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

→ Salmon Mixture

03 - 1 (6 oz) can 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, thinly sliced or julienned
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, 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 the drained salmon with mayonnaise, sriracha sauce, soy sauce, and toasted sesame oil. Adjust sriracha to preferred spice level by tasting.
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. Spoon half of the spicy salmon mixture onto each bowl.
05 - Arrange carrot, cucumber, avocado, and edamame (if used) around the salmon mixture in each bowl. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, offering extra sriracha sauce or soy sauce to drizzle as preferred.

# Expert Advice:

01 -
  • Ready in 20 minutes, no dicing onions for 10 minutes while your eyes water.
  • Sriracha mayo is addictive enough that you'll make this twice in one week.
  • Feels restaurant-quality even though you're using pantry staples.
02 -
  • Don't stir the sriracha mayo into the rice—let it sit on top so you get pockets of creamy spice with every bite instead of a uniform pink color.
  • Slice your avocado right before serving, or it'll brown and look sad; if you're meal-prepping, leave it out until you're ready to eat.
  • Canned salmon can taste fishy if the can sits open in your fridge, so drain it completely and use it the same day you open it.
03 -
  • Make the sriracha mayo the night before so the flavors marry, but hold off on assembling the bowl until you're ready to eat—wet vegetables and warm rice don't play well together for hours.
  • If you're cooking for someone who loves heat, mix an extra teaspoon of sriracha into a small bowl and let them customize their own portion instead of guessing their tolerance.
Return