Spicy Canned Salmon Bowl (Printable)

Flaky salmon mixed with spicy mayo, served over warm rice and fresh veggies for a vibrant, tasty dish.

# What You’ll 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 - Optional: ½ cup shelled edamame

→ For Serving

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

# How-To Steps:

01 - Rinse the rice under cold water until it runs clear. Combine with 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 - Mix the drained salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil in a bowl. 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 the cooked rice evenly between two bowls. Top each with half of the spicy 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, drizzling with extra sriracha or soy sauce as preferred.

# Expert Hints:

01 -
  • It comes together in under twenty minutes, so weeknight panic becomes weeknight dinner.
  • Canned salmon quietly does all the heavy lifting without pretense or fuss.
  • The sriracha mayo creates this creamy-spicy balance that makes you want another bowl before you've finished the first.
02 -
  • Flaking the salmon directly in its drained liquid keeps it moist and prevents a dry, chalky result.
  • Don't dress the vegetables until you're ready to serve, because cucumber and avocado will weep if left sitting in the mayo.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling to wake up their nutty flavor.
  • If the mayo seems thick, thin it with a splash of rice vinegar or lime juice to make it easier to distribute.
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