Save to Pinterest One rainy Tuesday, I found myself staring at a pantry full of canned goods and a serious craving for something spicy. This salmon rice bowl started as a desperate experiment but quickly became my go-to when I want big flavors in minimal time.
I first made this for my sister when she was recovering from surgery and needed something nourishing but exciting. She texted me two days later saying she had already made it three times and was obsessed.
Ingredients
- 1 cup uncooked jasmine or sushi rice: Short grain rice creates those perfect sticky clumps that hold everything together beautifully
- 2 cups water: The foundation for fluffy tender rice that forms the base of your bowl
- 1 (6 oz / 170 g) can salmon: Canned salmon is incredibly convenient and packed with omega 3s plus it holds up perfectly when mixed with sauce
- 2 tablespoons mayonnaise: This creates the creamy base that tames the heat and helps everything cling to the salmon
- 1 to 2 teaspoons sriracha sauce: Start with one teaspoon and taste you can always add more but you cannot take it back
- 1 teaspoon soy sauce: Adds that essential savory depth and salty umami that rounds out the sauce
- ½ teaspoon toasted sesame oil: A tiny amount goes a long way use the toasted kind not plain for real aroma
- ½ cup shredded carrot: Brings natural sweetness and a satisfying crunch that cuts through the rich salmon
- ½ cup cucumber thinly sliced or julienned: Cool crisp and refreshing use English cucumbers for fewer seeds
- ½ avocado sliced: Creamy buttery elements that mellow the spice and add luxurious texture
- 2 tablespoons scallions sliced: Fresh mild onion flavor that brightens the whole bowl
- 1 teaspoon toasted sesame seeds: Sprinkle these last for little nutty crunch in every bite
- Optional ½ cup edamame shelled: Protein boost and extra pop of texture if you want something more substantial
- Nori sheets cut into strips optional: Adds authentic sushi shop flavor and irresistible ocean aroma
Instructions
- Get your rice going first:
- Rinse the rice under cold water until the water runs clear then combine with water in a saucepan. Bring it to a boil cover tightly then simmer on low heat for 12 to 15 minutes until perfectly tender. Fluff gently with a fork and keep it warm while you prep everything else.
- Mix up the magic sauce:
- In a bowl combine the drained flaked salmon with mayonnaise sriracha soy sauce and toasted sesame oil. Taste it and adjust the sriracha based on how much heat you are feeling today.
- Prep your fresh elements:
- Julienne the cucumber into matchsticks slice the avocado into nice thick pieces and shred the carrot. If you are using edamame steam it or zap it in the microwave until heated through.
- Build your bowls:
- Divide the hot fluffy rice between two bowls and top each with half of that spicy salmon mixture right in the center.
- Arrange the rainbow:
- Place the carrot cucumber avocado and edamame around the salmon in little sections so each bowl looks beautiful and inviting.
- Add the finishing touches:
- Sprinkle scallions and toasted sesame seeds over everything and tuck in nori strips if you want that extra sushi vibe.
- Serve it up:
- Bring the bowls to the table right away while the rice is still steaming and let everyone add extra sriracha or soy sauce at the table.
Save to Pinterest This recipe saved me during finals week in college when I needed something that felt special but came together in minutes. My roommates would hover around the kitchen waiting for their bowls.
Make It Your Own
The beauty of this bowl is how easily it adapts to what you have on hand or what you are craving. Brown rice works beautifully and adds a nutty depth while cauliflower rice keeps it light and low carb without sacrificing texture.
Protein Variations
Canned tuna makes an excellent swap if salmon is not your thing or you are watching your budget. The spice mixture works just as well with shredded chicken or even crispy tofu cubes for a vegetarian version.
Texture Upgrades
Sometimes I add quick pickled radishes or a handful of bean sprouts for extra crunch. A soft boiled egg on top with that runny yolk mixing into the spicy salmon is next level.
- Toasted pumpkin seeds work instead of sesame seeds for a different nutty flavor
- Fried shallots from the Asian market add incredible crispy savory bits
- A drizzle of chili crisp oil at the end takes it over the top
Save to Pinterest Hope this bowl brings as much joy to your kitchen as it has to mine over the years.
Questions & Answers
- → What rice works best for this bowl?
Jasmine or sushi rice is ideal for its fragrance and sticky texture that holds well with toppings.
- → How can I adjust the spiciness level?
Modify the amount of sriracha in the salmon mixture to suit your heat preference.
- → Can I substitute the canned salmon?
Yes, canned tuna or other flaky fish can be used as alternatives for similar texture and protein.
- → Are there options to make this bowl more nutritious?
Try swapping jasmine rice for brown rice or cauliflower rice to increase fiber and lower carbs.
- → What additional toppings enhance the flavor?
Adding pickled ginger, radish slices, or nori strips provides extra crunch and umami notes.