Spicy Canned Salmon Bowl (Printer-friendly)

Flaky salmon tossed in sriracha mayo over jasmine rice with crisp veggies for a quick, flavorful meal.

# What You'll 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, adjusted 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 sliced scallions
12 - 1 teaspoon toasted sesame seeds
13 - ½ cup shelled edamame (optional)

→ For Serving

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

# How To Make It:

01 - Rinse rice under cold water until clear. Combine with water in saucepan, bring to boil, cover and simmer on low for 12 to 15 minutes until tender. Fluff with a fork and keep warm.
02 - In a bowl, combine flaked salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust spiciness by adding more sriracha as desired.
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 salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame (if used) around the salmon. Sprinkle scallions and toasted sesame seeds on top. Add nori strips if desired.
06 - Serve immediately, offering extra sriracha or soy sauce on the side for drizzling.

# Expert Advice:

01 -
  • Comes together in the time it takes rice to cook, which means dinner when you need it most.
  • The sriracha mayo is addictively good and transforms something as simple as canned salmon into something you'd actually crave.
  • It feels fancy enough to serve to someone, but honest enough to make on a Tuesday night alone.
02 -
  • Don't skip rinsing the rice; I learned this the hard way when I made a gluey bowl and wondered why it felt disappointing until I realized rice deserves that small act of care.
  • Mix the salmon Mayo while the rice is still cooking so the flavors have time to get acquainted, and taste it before serving because sriracha heat varies wildly between brands.
03 -
  • Make the sriracha mayo while the rice cooks so flavors meld; this small timing trick transforms the whole dish.
  • Fluff the rice with a fork instead of stirring it so grains stay separate and light instead of clumping together into mush.
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