Spicy Canned Salmon Bowl (Printable Version)

Flaky canned salmon with spicy mayo atop warm rice and crisp veggies for a quick satisfying meal.

# 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 & 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 - ½ cup shelled edamame, optional

→ For Serving

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

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then 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 flaked salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha to desired spice level.
03 - Julienne cucumber, slice avocado, and shred carrot. Steam or microwave edamame if using until heated through.
04 - Divide cooked rice evenly between two bowls. Top each with half of the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame around salmon in each bowl. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, drizzling extra sriracha or soy sauce on top as preferred.

# Expert Tips:

01 -
  • It transforms humble canned salmon into something restaurant worthy with just a few pantry staples
  • The creamy sriracha mayo creates this addictive coating that makes every bite feel like a treat
02 -
  • The rice needs to be hot when you assemble the bowls because it creates this beautiful contrast with the cool crisp vegetables
  • Drain the salmon really well and press it gently with a fork too much liquid makes the sauce thin and sad
03 -
  • Use freshly cooked rice not leftovers because the texture matters so much here
  • Let the salmon mixture sit for 5 minutes after mixing to let the flavors meld together
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