Spicy Canned Salmon Bowl (Printable)

A vibrant bowl combining flaked salmon, creamy spicy sauce, fresh veggies, and fluffy steamed rice for a nutritious boost.

# What You'll Need:

→ Rice

01 - 1 cup uncooked jasmine or sushi rice (approx. 200 g)
02 - 2 cups water (473 ml)

→ Salmon Mixture

03 - 1 can (6 oz / 170 g) canned salmon, drained and flaked
04 - 2 tablespoons mayonnaise (30 ml)
05 - 1 to 2 teaspoons sriracha sauce (5–10 ml), adjust to taste
06 - 1 teaspoon soy sauce (5 ml)
07 - ½ teaspoon toasted sesame oil (2.5 ml)

→ Vegetables & Toppings

08 - ½ cup shredded carrot (60 g)
09 - ½ cup cucumber, julienned or thinly sliced (60 g)
10 - ½ avocado, sliced (approx. 75 g)
11 - 2 tablespoons sliced scallions (15 g)
12 - 1 teaspoon toasted sesame seeds (5 g)
13 - Optional: ½ cup shelled edamame, steamed or microwaved (75 g)

→ 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 the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer over low heat for 12 to 15 minutes until tender. Fluff with a fork and keep warm.
02 - In a bowl, combine drained flaked salmon with mayonnaise, sriracha sauce, soy sauce, and toasted sesame oil. Stir thoroughly and adjust sriracha to desired heat level.
03 - Julienne the cucumber, slice the avocado, and shred the carrot. If using edamame, steam or microwave until heated through.
04 - Divide the cooked rice evenly between two bowls. Top each with half of the spicy salmon mixture.
05 - Arrange shredded carrot, cucumber, avocado slices, and edamame (if used) around the salmon on each bowl. Sprinkle with sliced scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, allowing extra sriracha or soy sauce to be drizzled on top according to taste.

# Expert Hints:

01 -
  • Twenty minutes from hungry to satisfied, no stress required.
  • Canned salmon means you always have protein on hand, transforming lazy-day cooking into something actually nourishing.
  • That sriracha mayo hits different when you make it yourself—creamy, spicy, and completely customizable to your heat tolerance.
  • It's the kind of bowl that impresses people without making you look like you tried too hard.
02 -
  • Canned salmon and avocado are a notoriously quick-to-brown pair, so assemble your bowl right before eating—no meal-prepping this one without the avocado turning an unfortunate gray.
  • The sesame oil is not optional, despite being measured in fractions of a teaspoon; it's the small taste that makes people ask what the secret ingredient is.
  • If your sriracha mayo seems too thick, add a tiny splash of rice vinegar or water to loosen it up instead of more mayo, which will make it too rich.
03 -
  • Make a double batch of sriracha mayo and keep it in the fridge for up to four days—it transforms boring leftover rice into something exciting.
  • If nori sheets aren't in your regular grocery store, check the international or Asian foods aisle, or keep a pack in your pantry since they last practically forever and elevate anything they touch.
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