Pin it One rainy Tuesday, I opened my pantry looking for something fast and found a can of salmon staring back at me. No time for elaborate cooking, but the idea of a bowl piled high with textures and heat suddenly felt right. I mixed that salmon with sriracha mayo and something clicked—creamy, spicy, and satisfying in twenty minutes flat. This became my go to when I needed dinner that didn't feel rushed, even though it was.
I made this for my partner on a night when we both felt like we were drowning in obligations, and watching them light up at the first spoonful reminded me that sometimes the quickest meals carry the most weight. The colors alone seemed to lift something heavy from the room.
Ingredients
- Jasmine or sushi rice: This matters more than you'd think because jasmine rice stays separate and fluffy instead of clumping, which completely changes how the bowl feels to eat.
- Canned salmon: Look for wild caught if you can find it, but honestly, what matters most is that you drain it really well or those flakes turn mushy.
- Mayonnaise: Use real mayo, not the diet version, because the creaminess is what makes the spice feel luxurious instead of just hot.
- Sriracha sauce: Start with one teaspoon if you're cautious, then taste and add more because there's nothing worse than overseasoning something you can't fix.
- Toasted sesame oil: A little goes a long way, and this stuff is the secret that makes everything taste like you know what you're doing.
- Cucumber: Slice it thin so it stays crisp and adds that cool contrast against the warm spicy salmon.
- Avocado: Wait to slice it until right before serving or it'll turn that sad grayish color that makes you regret everything.
- Sesame seeds: Toast them yourself if you have time because the difference between raw and toasted is actually shocking.
- Scallions: These are your last chance to add brightness and a subtle sharpness that balances all the richness.
Instructions
- Rinse and start the rice:
- Rinse the rice under cold water, stirring gently with your fingers until the water runs almost clear. Bring it to a boil with 2 cups of water, then cover and drop the heat to low, letting it steam quietly for 12 to 15 minutes until every grain absorbs the water and turns tender.
- Build the spicy mayo:
- Empty the salmon into a bowl and flake it with a fork, breaking apart any larger pieces so it stays even throughout. Stir in the mayo, sriracha, soy sauce, and sesame oil, tasting as you go because spice is personal and you're the only one who knows your limit.
- Prep everything else:
- Slice the cucumber thin, shred the carrot into thin strands that catch the light, and slice the avocado right before you eat so it doesn't oxidize into something regrettable. If you're using edamame, steam or microwave it just long enough to heat through.
- Assemble the bowl:
- Divide the warm fluffy rice between two bowls, then top each with half the spicy salmon mixture, letting it settle into the rice. Arrange the cucumber, carrot, avocado, and edamame around the salmon in a way that makes you want to photograph it before you dive in.
- Finish and serve:
- Scatter the scallions and toasted sesame seeds over the top, add nori strips if the mood strikes you, and serve immediately with extra sriracha and soy sauce within arm's reach.
Pin it There's something almost meditative about arranging those vegetables in their little sections, knowing that in about thirty seconds you're going to mix it all together and it won't matter anymore, but for that moment it feels like art. That's when this bowl stops being dinner and becomes something you actually want to make again.
Why This Bowl Works
The magic here is contrast and speed. You've got hot rice against cool cucumber, creamy salmon against crispy sesame seeds, spicy against salty against sweet from the avocado. Twenty minutes from start to finish means you're not standing in the kitchen frustrated, you're standing there anticipating how hungry you actually are. It's the kind of meal that proves you don't need technique to eat well, just intention and good ingredients standing ready.
Making It Your Own
The beauty of a rice bowl is that it bends to whatever you have on hand. Brown rice works if you've got extra time, cauliflower rice works if you're thinking about your body differently that week, and honestly even leftover rice from yesterday works perfectly fine. Some days I add pickled ginger for a sharp bite, other days I throw in edamame because I need the protein to actually fill me up.
What Makes This Feel Special
There's a reason this bowl keeps getting made in my kitchen. It's not fancy or pretentious, but it's also not sad or rushed tasting. The sriracha mayo transforms a can of salmon into something that feels intentional, and the fresh vegetables remind you that you're eating something that nourishes, not just fills time.
- Toast your sesame seeds in a dry pan for two minutes if you haven't already because that's when they wake up and actually taste like something.
- Keep a bottle of toasted sesame oil in your cabinet because once you taste what it does to rice, you'll find reasons to use it everywhere.
- Don't be shy with the sriracha because this bowl is supposed to have a kick, not just a whisper of heat.
Pin it This bowl became proof that dinner doesn't have to be complicated to be worth making, just honest and a little bit spicy. Make it once and you'll find yourself thinking about it on ordinary Tuesday nights.
Common Questions
- → Can I use a different type of rice?
Yes, brown rice or cauliflower rice can be used as alternatives for a healthier or low-carb option.
- → How spicy is the bowl?
The spice level can be adjusted by varying the amount of sriracha sauce mixed with the salmon mayo blend.
- → Can canned tuna be substituted for salmon?
Absolutely, canned tuna works well as a substitute and pairs nicely with the creamy and spicy sauce.
- → What vegetables work best in this bowl?
Shredded carrot, julienned cucumber, sliced avocado, scallions, and optionally edamame create a fresh, crunchy, and colorful topping.
- → How should I serve this dish?
Serve immediately while the rice is warm, drizzling extra sriracha or soy sauce to taste, and optionally add nori strips for extra texture.