Spicy Canned Salmon Bowl (Printable)

Flaky canned salmon mixed with spicy mayo and fresh veggies served atop steaming hot rice for a quick meal.

# What You'll 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 - 1–2 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 rice and water in a saucepan, bring to boil, then reduce heat to low, cover, and simmer 12–15 minutes until tender. Fluff with a fork and keep warm.
02 - In a mixing bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha quantity to desired spiciness.
03 - Julienne cucumber, slice avocado, and shred carrot. If using edamame, steam or microwave until heated through.
04 - Divide rice evenly between two bowls and top each with half of the spicy salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame (if used) around the salmon. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately with extra sriracha or soy sauce drizzled as preferred.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, making weeknight dinners feel less like a chore.
  • Canned salmon is quietly nutritious and keeps your pantry stocked for moments like this.
  • The heat from sriracha mixed with cool cucumber and creamy avocado creates a balance that keeps you coming back.
02 -
  • Drain the salmon aggressively—excess liquid makes the mixture watery and thin instead of creamy and clinging.
  • Toast sesame oil has a lower smoke point than regular oil, so never use it for cooking, only as a finishing flavor.
  • Add the avocado at the last moment or it'll turn gray and lose that fresh appeal that makes the bowl feel elegant.
03 -
  • Use a fork to flake canned salmon into small, delicate pieces instead of stirring it into mush.
  • Toast sesame seeds in a dry pan for 30 seconds just before serving—they smell incredible and taste twice as nutty.
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