Save on Pinterest I discovered canned salmon on a Tuesday when I needed lunch in under twenty minutes and my freezer was bare. The pantry had a forgotten can from some meal prep phase, and I grabbed it almost by accident. That first bowl, cobbled together with whatever vegetables weren't wilting, tasted like I'd cracked some code—crispy, creamy, and alive with heat. Now I make this when I'm hungry but don't want to fuss, when I want something that feels intentional but costs almost nothing in effort.
My friend texted asking what I'd eaten for lunch that day, and I described this bowl almost apologetically, like it was too simple to mention. She asked if she could come over and have it for dinner instead. Watching her devour two bowls while we caught up reminded me that the best meals aren't always the elaborate ones—sometimes they're just perfectly balanced and ready when you need them.
Ingredients
- Jasmine or sushi rice: These grains stay fluffy and slightly sticky, which keeps the bowl from feeling dry; they also let the other flavors shine instead of competing.
- Canned salmon: Look for wild-caught if you can—the flavor is deeper and the bones add calcium when you eat them.
- Mayonnaise: The fat carries the sriracha heat and makes the salmon creamy rather than dry and flaky.
- Sriracha sauce: Start with a teaspoon and taste as you go; some brands are spicier than others, and you might want more or less depending on your mood.
- Soy sauce and sesame oil: These two ingredients create an umami backbone that makes the whole bowl taste like it took hours to prepare.
- Shredded carrot: The sweetness balances heat, and the slight rawness gives your jaw something to do.
- Cucumber: Julienne it thin so it actually feels delicate; thick slices turn this into vegetable chopping rather than a refined bowl.
- Avocado: Slice it right before serving so it doesn't brown or turn mealy; the creamy texture echoes the mayo-salmon base.
- Scallions and sesame seeds: These are the final whisper—they make the bowl feel intentional and complete.
Instructions
- Rinse and cook the rice:
- Run cold water over the rice in a strainer, swishing it around until the water looks almost clear. This removes excess starch and keeps the grains separate. Combine with water in a saucepan, bring to a boil, then lower the heat, cover, and let it steam gently for twelve to fifteen minutes.
- Make the spicy salmon cream:
- Drain the canned salmon, checking for any small bones or skin you'd prefer to discard, though the bones are actually nutritious. In a bowl, fold together the salmon, mayonnaise, sriracha, soy sauce, and sesame oil with a fork until you have something closer to a creamy salad than flakes.
- Prep your vegetables while rice cooks:
- Julienne the cucumber into thin matchsticks, slice the avocado lengthwise and then into half-moons, and shred the carrot on the fine side of a box grater. If you're using edamame, steam or microwave them according to package directions.
- Assemble the bowl:
- Fluff the cooked rice with a fork and divide it between two bowls, creating a gentle well in the center. Top each with half the salmon mixture, then arrange the vegetables in sections around the salmon like you're drawing with produce.
- Finish and serve:
- Sprinkle scallions and sesame seeds over the top, add nori strips if you have them, and set extra sriracha and soy sauce on the table so people can adjust the heat and salt to their taste.
Save on Pinterest One afternoon, my neighbor smelled this cooking through our shared wall and knocked asking if I'd made something with ginger. I explained it was just sesame and sriracha, but I was charmed that the aroma had traveled. That's when I realized this simple bowl had become something I make with pride, not just something quick.
Swaps and Variations
Brown rice or cauliflower rice work if you want to shift the nutrition profile, though they change the texture—brown rice becomes chewy and almost nutty, while cauliflower rice stays light and lets the salmon be the star. You can swap the salmon for canned tuna if that's what you have, though the flavor is leaner and slightly more metallic, so you might want to increase the mayo or add a splash of lime juice.
Texture and Crunch
The magic of this bowl lives in contrast: creamy salmon and rice against crisp vegetables and the slight snap of sesame seeds. If your cucumber or carrot feel soft or tired, they'll disappear into the background. Buy them a day or two before you plan to eat, and always slice them as close to serving time as you can.
Serving and Timing
Serve this immediately after assembly—the vegetables stay bright and the rice stays warm. If you're making it for meal prep, keep the components separate and assemble just before eating, or the cucumber will weep and soften everything it touches.
- If you want to push the heat further, drizzle the bowl with a little more sesame oil and sriracha right before serving.
- Fresh lime juice squeezed over the top brightens everything and adds a layer you didn't know was missing.
- This bowl pairs surprisingly well with cold Japanese beer or a light white wine, though honestly a glass of cold water is perfect too.
Save on Pinterest This bowl saved me more lunches than I can count, and it's proof that simple ingredients treated with intention feel like a complete meal. Make it when you're hungry and don't want to think too hard, and taste how satisfying that actually is.
Recipe Questions & Answers
- → Can I substitute the canned salmon with another fish?
Yes, canned tuna works well as a substitute and pairs nicely with the creamy sriracha mayo and fresh vegetables.
- → What type of rice is best for this bowl?
Jasmine or sushi rice offers a sticky texture that complements the salmon and veggie toppings perfectly.
- → How can I adjust the spiciness level?
Adjust the amount of sriracha sauce in the salmon mixture to suit your heat preference, starting with less and adding more gradually.
- → Are there alternatives to mayonnaise in the salmon mix?
Greek yogurt or a plant-based mayo can be swapped in for a lighter or dairy-free option while maintaining creaminess.
- → Can I prepare this bowl in advance?
You can prepare the salmon mixture and rice ahead of time, then assemble with fresh vegetables just before serving to keep them crisp.