Spicy Canned Salmon Bowl (Print View)

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

# Components:

→ Rice

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

→ Salmon Mixture

03 - 1 can (6 oz) 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 - Optional: ½ cup shelled edamame

→ For Serving

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

# Preparation Steps:

01 - Rinse rice under cold water until clear. Combine with water in a saucepan, bring to a boil, cover, then simmer on low for 12 to 15 minutes until tender. Fluff with fork and keep warm.
02 - In a bowl, combine drained salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha to preferred spice 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 top each with half of the salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame around salmon. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, offering extra sriracha or soy sauce for drizzling as preferred.

# Expert Advice:

01 -
  • A genuinely delicious meal that comes together in the time it takes rice to cook, so you'll actually make it on busy weeknights.
  • The sriracha mayo transforms plain canned salmon into something creamy and crave-worthy that tastes nothing like it came from a tin.
  • It feels fancy enough to impress someone at your table but honest enough that you're not pretending to be a chef.
02 -
  • Draining the salmon properly is non-negotiable; I learned this the hard way by creating a watery, sad mixture that soaked into the rice instead of sitting proudly on top.
  • The rice should still be warm when you assemble the bowl because the heat slightly wilts the avocado and softens the cucumber just enough without destroying their texture.
  • Sriracha strength varies wildly between brands, so taste your mayo mixture before committing to the full amount and adjust to your actual spice tolerance, not what you think you should handle.
03 -
  • Toast your sesame seeds yourself in a dry pan for exactly one minute if you have time; they taste infinitely more alive than pre-toasted ones, and it takes almost no effort.
  • Make the sriracha mayo in the morning and keep it in the fridge if you want to eat this for lunch—it gets slightly more cohesive as the flavors meld, which is a bonus.
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