Spicy Canned Salmon Bowl (Printable)

Flaky canned salmon tossed in spicy sriracha mayo with fresh veggies over hot jasmine rice.

# 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 and 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 - Optional: ½ cup shelled edamame

→ For Serving

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

# Step-by-Step:

01 - Rinse the rice under cold water until clear. Combine with water in a saucepan, bring to a boil, 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 drained salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha to your preferred level of spiciness.
03 - Julienne the cucumber, slice the avocado, and shred the carrot. If using edamame, steam or microwave until warmed through.
04 - Divide the cooked rice evenly between two bowls. Top each with half 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 extra sriracha or soy sauce over the bowls as preferred.

# Expert Advice:

01 -
  • Comes together in twenty minutes, which means you can eat while your workday stress is still fresh enough to forget it.
  • Canned salmon does the heavy lifting, no cooking skills required, just assembly and confidence.
  • The sriracha mayo is addictive enough that you'll start adding it to things that have nothing to do with rice bowls.
02 -
  • Never skip rinsing the rice because that starchy water is the difference between fluffy individual grains and a gluey disappointment.
  • Add the avocado at the very last second or it turns gray and bitter and ruins the whole visual promise of the bowl.
03 -
  • Make the sriracha mayo ahead of time so it's ready the moment you need it, and store it in a small jar where you'll actually use it for other things too.
  • If your rice has cooled by the time you're assembling, run a little warm water over it or microwave each bowl for thirty seconds before adding toppings so the warmth brings everything together.
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