Spicy Canned Salmon Bowl (Printable)

Flaky canned salmon tossed in creamy sriracha mayo over steamed rice with fresh vegetables and a spicy kick.

# What You’ll Need:

→ Rice

01 - 1 cup uncooked jasmine or sushi rice
02 - 2 cups water

→ Salmon Mixture

03 - 1 (6 oz / 170 g) can salmon, drained and flaked
04 - 2 tablespoons mayonnaise
05 - 1 to 2 teaspoons sriracha sauce, adjust 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 edamame, shelled

→ For Serving

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

# Directions:

01 - Rinse the rice under cold water until clear, then 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 the drained, flaked salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Taste and adjust sriracha to desired heat 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 evenly top each with the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame (if used) around the salmon. Sprinkle with sliced scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, drizzling with extra sriracha or soy sauce as preferred.

# Expert Tips:

01 -
  • Ready in twenty minutes, no excuses, no elaborate mise en place required.
  • The sriracha mayo transforms something humble into genuinely crave-worthy.
  • One bowl holds everything your body actually needs, and it tastes like you tried harder than you did.
02 -
  • Don't skip rinsing the rice or you'll end up with gluey disappointment instead of individual grains.
  • The sriracha mayo can be made up to two days ahead, which means you have zero excuses on a busy night.
03 -
  • Mix the sriracha mayo a few hours ahead so the flavors marry and deepen while you go about your day.
  • Toast your own sesame seeds in a dry skillet for thirty seconds and you'll taste the difference immediately, a small act that shifts the whole experience from fine to genuinely delicious.
Go Back