Spicy Canned Salmon Bowl (Printable Version)

Flaky canned salmon mixed with spicy mayo served on rice with colorful vegetables and sesame toppings.

# What You Need:

→ 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

# How to Make It:

01 - Rinse the rice under cold water until clear. Combine with water in a saucepan, bring to a boil, cover, and simmer on low for 12 to 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 spice level by tasting and adding more sriracha as desired.
03 - Julienne cucumber, slice avocado, and shred carrot. If using edamame, steam or microwave until warm.
04 - Divide the cooked rice evenly into two bowls. Top each with half the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame (if using) around the salmon mixture. Sprinkle scallions and toasted sesame seeds on top. Add nori strips if desired.
06 - Serve immediately, drizzling extra sriracha or soy sauce according to preference.

# Expert Advice:

01 -
  • Ready in twenty minutes flat, which means you're actually eating lunch instead of still deciding what to make.
  • The sriracha mayo brings enough heat and richness that you don't miss anything fancy or complex.
  • Canned salmon does the heavy lifting nutritionally, so you get real protein without a stove top situation.
02 -
  • Toast your sesame seeds in a dry pan for thirty seconds before using them; they bloom and taste like they actually belong in the bowl instead of tasting like nothing.
  • Drain the salmon thoroughly and taste the mayo mixture before serving—some canned salmon tastes fishier than others, and you might want less sriracha and more soy sauce to balance it.
03 -
  • Buy a higher-quality sriracha if you can—cheap versions taste thin and chemical, while good ones have actual chili depth and a slight sweet finish.
  • If the avocado is hard, slice it anyway and let it sit on the warm rice for a minute; the heat softens it and makes it creamy without making it brown.
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