Spicy Canned Salmon Bowl (Printable Version)

Flaky salmon in spicy mayo served over rice with fresh vegetables, offering a vibrant, satisfying meal with a kick.

# What You 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 - 1–2 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, 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 Make It:

01 - Rinse the rice under cold water until the water runs clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low heat for 12–15 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 achieve desired spiciness.
03 - Julienne cucumber, slice avocado, and shred carrot. If using edamame, steam or microwave until warmed through.
04 - Divide cooked rice evenly between two bowls and top each with half of the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame (if using) around the salmon. Sprinkle with sliced 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 -
  • It comes together faster than ordering takeout, yet tastes like you spent way more time on it.
  • The canned salmon is a pantry hero that delivers real protein and omega-3s without any fuss.
  • That creamy-spicy balance is genuinely addictive and customizable to however bold you like things.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey mess that suffocates the salmon and vegetables.
  • The sesame oil is non-negotiable; it's what separates this from feeling like a sad desk lunch and turns it into something craveable.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds right before serving; it wakes up their flavor and makes them taste like an intentional choice, not an afterthought.
  • Buy pre-shredded carrots if you're in a rush, but julienne your own cucumber; it takes 90 seconds and makes the whole bowl feel fresher.
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