Spicy Canned Salmon Rice Bowl
This spicy canned salmon rice bowl is a quick and comforting meal that combines creamy, spicy mayo and flaky salmon over warm jasmine rice with fresh toppings, perfect for busy weeknights.
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.
Notes
For a tangier, lighter sauce, use Greek yogurt mixed with mayo. Swap Sriracha for gochujang for a fermented chili flavor. Canned tuna or mackerel also work in place of salmon.