Spicy Canned Salmon Bowl (Printable view)

Flaky canned salmon with spicy mayo atop steaming rice, paired with crisp veggies for a lively meal.

# What You Need:

→ 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 - ½ cup edamame, shelled (optional)

→ For Serving

14 - Nori sheets, cut into strips (optional)
15 - Extra sriracha or soy sauce, to taste

# How To Make:

01 - Rinse rice under cold water until clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low for 12–15 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 to preferred spice level.
03 - Julienne cucumber, slice avocado, and shred carrot. If using edamame, steam or microwave until heated through.
04 - Divide cooked rice between two bowls and top each with half the salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame (if using) around the salmon mixture. Sprinkle scallions and toasted sesame seeds on top. Add nori strips if desired.
06 - Serve immediately, drizzling extra sriracha or soy sauce as preferred.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you can feed yourself without guilt or takeout boxes.
  • The creamy, spicy salmon mixture transforms humble canned fish into something craveable and vibrant.
  • Every bowl is a little different depending on what vegetables you grab, so it never gets boring.
02 -
  • Don't skip rinsing the rice; it's the difference between fluffy, separate grains and a gluey disappointment.
  • The salmon mixture tastes better the moment you make it, so don't prep it hours in advance—assemble everything right before eating so flavors feel alive and bright.
  • Avocado oxidizes fast; add it last, and if you're making this for meal prep, store the avocado separately and slice it fresh when you're ready to eat.
03 -
  • Toast your sesame seeds in a dry pan for 90 seconds before using them; the warmth brings out their nuttiness and makes them taste intentional instead of like an afterthought.
  • Keep your sriracha bottle in the cold part of your fridge after opening; it'll last longer and the cool sauce is a nice contrast to the warm rice.
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