Spicy Canned Salmon Bowl (Printer View)

Flaky salmon with creamy spicy sauce over warm rice, topped with fresh vegetables and sesame seeds.

# Components:

→ Rice

01 - 1 cup uncooked jasmine or sushi rice
02 - 2 cups water

→ Salmon Mixture

03 - 1 can (6 oz / 170 g) salmon, drained and flaked
04 - 2 tablespoons mayonnaise
05 - 1 to 2 teaspoons sriracha sauce, adjusted 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 sliced scallions
12 - 1 teaspoon toasted sesame seeds
13 - ½ cup shelled edamame (optional)

→ For Serving

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

# Method:

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

# Expert Advice:

01 -
  • It comes together in under twenty minutes, making it perfect for those nights when you're hungry but don't want to spend hours cooking.
  • The creamy sriracha mayo transforms basic canned salmon into something that tastes indulgent and restaurant-worthy.
  • You can prep this with ingredients you likely already have stocked, and it's flexible enough to swap in whatever vegetables are in your fridge.
02 -
  • Don't skip rinsing the rice, even when you're in a hurry; it's the difference between fluffy separated grains and a gluey, clumpy mess.
  • Mix the sriracha mayo a few minutes before serving so the flavors meld, but assemble the whole bowl right before eating so the vegetables stay crisp instead of getting soggy from the warm rice.
03 -
  • Make the sriracha mayo sauce a few minutes ahead so the flavors bloom together, but wait until the last possible moment to add avocado so it stays creamy and doesn't oxidize into grayish streaks.
  • Toasted sesame oil is non-negotiable; it's concentrated and aromatic in a way that regular sesame oil just isn't, and a little bit goes such a long way that the bottle will last you months.
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