Pin It I was tired after work and staring at a pantry full of random cans when I decided to throw together whatever sounded good. The sriracha mayo was an impulse—something I'd mixed for a burger the week before—and it turned a humble can of salmon into something I couldn't stop eating.
My roommate walked in when I was making this and demanded to know what smelled so good. We ended up eating standing up in the kitchen, both of us surprised at how something so simple could taste this vibrant and satisfying.
Ingredients
- 1 cup uncooked jasmine or sushi rice: Short-grain rice clings together better and creates that perfect soft base for the spicy salmon mixture
- 2 cups water: Use slightly less water than you think you need—fluffy grains matter here
- 1 (6 oz / 170 g) can salmon: Look for boneless skinless versions if you want zero prep, but the bones add calcium if you don't mind mashing them in
- 2 tablespoons mayonnaise: Real mayo makes the sauce creamy and rich—no substitutes here
- 1–2 teaspoons sriracha sauce: Start with one teaspoon and taste before adding more
- 1 teaspoon soy sauce: Adds that essential salty depth that balances the heat
- ½ teaspoon toasted sesame oil: A tiny amount goes a long way—this is the secret aromatic note
- ½ cup shredded carrot: Use a vegetable peeler to make quick ribets instead of a grater
- ½ cup cucumber: English or Persian cucumbers work best—fewer seeds and better crunch
- ½ avocado: The creaminess here tames the spice perfectly
- 2 tablespoons scallions: Both the white and green parts add different kinds of flavor
- 1 teaspoon toasted sesame seeds: Toast them in a dry pan for 30 seconds to wake them up
Instructions
- Get the rice going first:
- Rinse the rice in a mesh strainer under cold water until the liquid runs mostly clear. Combine with water in a saucepan, bring it to a boil, then drop the heat to low, cover tightly, and let it simmer for 12 to 15 minutes. Fluff it with a fork and keep it covered until you're ready to assemble.
- Mix the spicy salmon:
- Empty the salmon into a bowl and use a fork to break up any large flakes. Stir in the mayonnaise, sriracha, soy sauce, and sesame oil until everything is well combined. Taste it and add more sriracha if you want more heat.
- Prep your vegetables:
- Use a vegetable peeler to create long ribbons of carrot. Slice the cucumber into thin half-moons or matchsticks. Slice the avocado just before serving so it doesn't brown. If you're using edamame, warm it up quickly in the microwave or steam it for a couple of minutes.
- Build your bowls:
- Divide the hot rice between two bowls and pile half the salmon mixture on each one. Arrange the carrot ribbons, cucumber, avocado slices, and edamame around the edges in sections so each bite gets a little of everything.
- Finish and serve:
- Scatter the sliced scallions and sesame seeds over the top. Tuck in strips of nori if you have them. Serve right away while the rice is still warm, passing extra sriracha and soy sauce at the table.
Pin It This became my go-to emergency dinner after a long day when I need something nourishing but don't have the energy to cook. I've served it to friends who had no idea they were eating canned fish until I told them afterward.
Make It Your Way
Brown rice works if you want more fiber, but it changes the texture and takes longer to cook. Cauliflower rice is great for a low-carb version, though it won't give you that same satisfying chew. You can also swap in canned tuna if that's what you have in the pantry—the flavor profile works just as well.
Crunch Factor
Thinly sliced radish adds a peppery bite that cuts through the creamy salmon. Pickled ginger brings acidity and brightens every bite. Roasted seaweed snacks crumbled on top add that savory umami punch that makes everything taste better.
What to Drink
A cold lager or Japanese beer cuts through the spice and refreshes the palate between bites. Sauvignon Blanc works if you prefer wine—its crisp acidity balances the rich salmon and creamy avocado. For something non-alcoholic, cold barley tea or sparkling water with a squeeze of lime both complement the flavors beautifully.
- Make extra sriracha mayo and keep it in the fridge for quick lunches
- Meal prep works here—pack the rice and salmon separately and assemble at work
- A fried egg on top turns this into an entirely different meal
Pin It This bowl proves that canned fish deserves more respect in our kitchens. Sometimes the best meals come from working with what you have and trusting that simple flavors, treated right, can sing.