Spicy Canned Salmon Bowl (Printable)

A vibrant bowl with canned salmon, creamy spicy mayo, fresh vegetables, and jasmine rice for a satisfying meal.

# Ingredient List:

→ 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
06 - 1 teaspoon soy sauce
07 - 1/2 teaspoon toasted sesame oil

→ Vegetables & Toppings

08 - 1/2 cup shredded carrot
09 - 1/2 cup cucumber, thinly sliced or julienned
10 - 1/2 avocado, sliced
11 - 2 tablespoons scallions, sliced
12 - 1 teaspoon toasted sesame seeds
13 - Optional: 1/2 cup shelled edamame

→ For Serving

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

# Directions:

01 - Rinse the rice under cold water until 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, mix the drained salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha to desired spiciness.
03 - Julienne the cucumber, slice the avocado, and shred the carrot. Steam or microwave edamame if using.
04 - Divide the cooked rice into two bowls. Top each with half of the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame around the salmon. Sprinkle scallions and toasted sesame seeds over each bowl. Add nori strips if desired.
06 - Serve immediately with extra sriracha or soy sauce drizzled as preferred.

# Expert Tips:

01 -
  • It transforms budget-friendly canned salmon into something that feels like a treat from a rice bowl shop
  • The whole thing comes together in under 20 minutes with almost zero active cooking
  • You can keep everything on hand in the pantry for those nights when cooking feels like too much
02 -
  • Canned salmon varies wildly by brand—some are saltier than others, so always taste before adding extra soy sauce
  • The rice needs to be hot when you assemble the bowls or the whole dish loses its comfort factor
  • Slicing the avocado last prevents it from oxidizing and turning brown before you eat
03 -
  • Warm your vegetables slightly instead of serving them cold for a more cohesive dish
  • Mix a tiny splash of rice vinegar into the rice if you want it to taste more like sushi rice
  • Don't skip the sesame oil—it's what makes the salmon mixture taste restaurant-quality
Go Back