This spicy canned salmon rice bowl is the kind of quick, comforting meal that feels like a restaurant bowl but comes together in under 20 minutes. Flaky canned salmon gets tossed in a creamy, spicy mayo, then layered over warm jasmine rice with crunchy cucumber, carrot, edamame, and a scattering of sesame and furikake for umami — perfect for busy weeknights or easy meal prep. If you enjoy salmon bowls with textural contrast, you might also like this take on a crunchy option: crispy rice salmon.
Why you’ll love this dish
This recipe wins on speed, budget, and flavor. Canned salmon is shelf-stable, inexpensive, and already cooked — so you skip the raw-fish hassle while still getting rich omega-3s and protein. The spicy mayo brings creaminess and heat; toasted sesame oil and soy sauce add depth; and bright, fresh veggies lift the bowl so it never feels heavy.
“A perfect midweek bowl — fast, bright, and more flavorful than you’d expect from pantry staples.”
When to make it: weeknight dinners, lunches for work, or a casual weekend spread where everyone builds their own bowl. It’s also kid-friendly when you dial back the sriracha.
Step-by-step overview
You’ll cook the rice, mix the salmon with the spicy mayo sauce, and assemble bowls with fresh toppings. No specialized equipment needed: a saucepan (or rice cooker), a mixing bowl, and a spoon are enough. Expect about 5 minutes active prep for the salmon, 15–20 minutes for the rice (depending on variety), and a couple minutes for assembly.
What you’ll need
- For the rice:
- 1 cup uncooked jasmine rice (substitute basmati or short-grain; use 1¾ cups water for brown rice)
- 1½ cups water or low-sodium broth
- Pinch of salt
- For the spicy salmon:
- 2 cans (5–6 oz / 140–170 g each) canned salmon, drained (skin/bones removed if you prefer; tiny soft bones are edible and calcium-rich)
- 3 tablespoons Japanese mayonnaise (Kewpie preferred) or regular mayo
- 1–2 tablespoons Sriracha (adjust to taste)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon freshly grated ginger (optional)
- 1 clove garlic, minced (optional)
- For assembly and toppings:
- 1 small cucumber, thinly sliced or diced
- 1 medium carrot, julienned or grated
- ½ cup shelled edamame, cooked (frozen is fine)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon furikake seasoning (optional)
- ½ avocado, sliced (optional)
- Nori seaweed snacks, crumbled (optional)
- Lime wedges, for serving (optional)
Notes/substitutions: use Greek yogurt mixed with mayo for a tangier, lighter sauce; swap Sriracha for gochujang for a fermented chili flavor; canned tuna or mackerel work in place of salmon.
Step-by-step instructions
- Rinse the rice under cold water until water runs clear. Combine rice, water (or broth), and salt in a pot. Bring to a boil, reduce to low, cover, and simmer 12–15 minutes (10–12 for jasmine). For brown rice follow package times and increase water as needed. Let rest 10 minutes off heat, then fluff with a fork.
- While the rice cooks, drain the canned salmon and flake it into a bowl with a fork. Remove any large skin pieces or bones if you don’t want them.
- Make the spicy sauce: whisk together mayonnaise, Sriracha, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Taste and adjust heat or salt.
- Mix the sauce into the flaked salmon gently so it holds together but still flakes.
- Prepare toppings: slice cucumber, julienne the carrot, cook thawed edamame (steam or microwave for 1–2 minutes), slice green onions, and slice avocado.
- Assemble bowls: scoop warm rice into bowls. Top with a generous scoop of spicy salmon. Arrange cucumber, carrot, edamame, and avocado around the salmon.
- Finish with toasted sesame seeds, furikake, crumbled nori, and a squeeze of lime. Serve immediately.
Best ways to enjoy it
This bowl is versatile: eat it hot or at room temperature. For a restaurant-style presentation, use a shallow wide bowl and fan the avocado slices. Add a simple side salad of shredded cabbage with rice vinegar and sesame oil for crunch. For a complementary warm side, steamed miso-glazed vegetables or a light seaweed salad pair well. If you’d like a richer cooked salmon pairing in a multi-course meal, try the flavor-forward garlic butter option found here: garlic butter salmon recipe.
Storage and reheating tips
- Refrigerator: Store components separately when possible (rice in one container, salmon mixture in another) for up to 3–4 days. Assembled bowls are okay for 24 hours but textures (especially avocado and nori) will degrade.
- Freezing: Cooked rice freezes fine, but the mayo-based salmon sauce can separate and change texture after thawing. Freeze only if necessary; use within 1 month and thaw overnight in the fridge.
- Reheating: Reheat rice in a microwave covered with a damp paper towel for 60–90 seconds. Warm the salmon gently (short bursts) or enjoy it cold over warm rice. Don’t overheat mayonnaise-based mixtures — they can split.
Food safety: canned salmon is fully cooked and safe to eat cold. Always store leftovers promptly (within 2 hours) in airtight containers.
Helpful cooking tips
- Drain the salmon well: blot with paper towels to avoid a watery sauce.
- Taste as you go: canned fish varies in saltiness; start with less soy sauce and add more if needed.
- Texture tip: if you want chunkier bites, only lightly mix the sauce into the salmon. For a smoother spread, mash the fish before mixing.
- Rice pro: rinsing removes surface starch and prevents gummy rice. Let rice rest covered 10 minutes after cooking for fluffier grains.
- Speed hack: use a microwave steam bag or a rice cooker for fuss-free rice.
Creative twists
- Lower heat: swap Sriracha for chili garlic sauce or leave it out and add chili oil at the table.
- Swap the base: serve over quinoa, cauliflower rice, or mixed greens for a low-carb bowl.
- Make it poke-style: add pineapple, mango, and cucumber for a sweet-spicy tropical version.
- Vegetarian option: replace canned salmon with mashed roasted chickpeas tossed in the same spicy mayo for a similar texture.
- Japanese twist: add pickled ginger, shiso leaves, and more furikake for extra umami.
FAQ
Q: How long does this recipe take from start to finish?
A: Active prep is about 5–10 minutes; rice takes 12–20 minutes depending on type. Total time typically 20–25 minutes.
Q: Can I use canned pink salmon or tuna instead?
A: Yes. Pink salmon is milder and works great. Canned tuna is a fine substitute — it will change the flavor profile but keeps the same convenience.
Q: Are the small bones in canned salmon safe to eat?
A: Yes. Small, soft bones in canned salmon are edible and a good source of calcium. If you prefer not to eat them, they’re easy to spot and remove with a fork.
Q: Can I make the spicy salmon ahead of time?
A: You can prepare the salmon mixture a day ahead and store it in the fridge. Keep rice and fresh toppings separate to preserve texture. Mix the avocado in just before serving.
Q: How do I reduce sodium for a low-salt diet?
A: Use low-sodium soy sauce, limit added salt, and rinse the canned salmon briefly to remove excess packing juices. Increase acid (lime or rice vinegar) and aromatics (ginger, garlic) to boost flavor without salt.
Q: Is this recipe kid-friendly?
A: Definitely. Reduce or omit Sriracha and serve a milder mayo-salmon for kids. Let them add heat at the table if desired.
If you want more quick, seafood-forward bowls or ideas for crispy textures and pan-seared salmon at home, the linked recipes above are good next reads.
Spicy Canned Salmon Rice Bowl
Ingredients
For the Rice
- 1 cup uncooked jasmine rice Can substitute with basmati or short-grain
- 1.5 cups water or low-sodium broth
- 1 pinch of salt
For the Spicy Salmon
- 2 cans (5–6 oz each) canned salmon, drained Skin/bones removed if preferred; tiny soft bones are edible
- 3 tablespoons Japanese mayonnaise (Kewpie preferred) Or regular mayo
- 1–2 tablespoons Sriracha Adjust to taste
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon freshly grated ginger Optional
- 1 clove garlic, minced Optional
For Assembly and Toppings
- 1 small cucumber, thinly sliced or diced
- 1 medium carrot, julienned or grated
- 0.5 cup shelled edamame, cooked Frozen is fine
- 2 green onions thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon furikake seasoning Optional
- 0.5 avocado sliced Optional
- 1 serving Nori seaweed snacks, crumbled Optional
- 1 lime wedge for serving Optional
Instructions
Cooking the Rice
- Rinse the rice under cold water until the water runs clear.
- Combine rice, water (or broth), and salt in a pot. Bring to a boil, reduce to low, cover, and simmer for 12–15 minutes (10–12 for jasmine).
- Let rest off heat for 10 minutes, then fluff with a fork.
Making the Spicy Salmon
- While the rice cooks, drain the canned salmon and flake it into a bowl with a fork.
- Make the spicy sauce by whisking together mayonnaise, Sriracha, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Adjust to taste.
- Mix the sauce gently into the flaked salmon so it holds together but still flakes.
Preparing the Toppings
- Slice the cucumber and julienne the carrot.
- Cook the thawed edamame by steaming or microwaving for 1–2 minutes.
- Slice the green onions and avocado.
Assembling the Bowls
- Scoop warm rice into bowls.
- Top with a generous scoop of spicy salmon and arrange cucumber, carrot, edamame, and avocado around the salmon.
- Finish with toasted sesame seeds, furikake, crumbled nori, and a squeeze of lime. Serve immediately.