Spicy Canned Salmon Rice Bowl
This spicy canned salmon rice bowl is comforting, bright, and flavorful, made with pantry staples and ready in under 20 minutes.
Ingredients
For the Base
- 1 cup uncooked Jasmine rice Can substitute with Basmati, short-grain, or brown rice
- 1.5 cups water Adjust based on rice type
- pinch salt
For the Spicy Salmon
- 2 cans high-quality canned salmon, drained Preferably skinless and boneless, about 5–6 oz each
- 3 tablespoons Japanese mayonnaise Such as Kewpie, or regular mayonnaise
- 1-2 tablespoons Sriracha Adjust to your spice preference
- 1 tablespoon soy sauce Low sodium recommended
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon grated fresh ginger Optional
- 1 clove garlic, minced Optional
For the Bowl Assembly & Toppings
- 1 small cucumber, thinly sliced or diced
- 1 medium carrot, julienned or grated
- 0.5 cup shelled edamame, cooked Frozen works great
- 2 green onions, scallions thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon furikake seasoning Optional
- 0.5 avocado sliced Optional
- nori seaweed snacks crumbled Optional
- Lime wedges, for serving Optional
Instructions
Cook the Rice
- Rinse the jasmine rice under cold water until water runs clear.
- Combine rice, water, and a pinch of salt in a saucepan.
- Bring to a gentle boil, reduce heat to low, cover and simmer until water is absorbed (about 15 minutes for jasmine rice).
- Let the rice rest covered off heat for 10 minutes before fluffing.
Prepare the Spicy Salmon
- Drain the canned salmon well and place in a medium bowl, breaking up any large chunks.
- Add mayonnaise, Sriracha, soy sauce, rice vinegar, toasted sesame oil, grated ginger, and minced garlic.
- Mix until creamy and well combined.
Prep the Veggies
- Thinly slice or dice the cucumber and julienne or grate the carrot.
- Cook edamame if frozen according to package instructions and slice green onions and avocado if using.
Assemble Bowls
- Divide the fluffed rice among bowls.
- Spoon the spicy salmon over the rice, distributing evenly.
- Arrange cucumber, carrot, edamame, avocado slices, and green onions around or on top of the salmon.
Add Finishing Touches
- Sprinkle with toasted sesame seeds and furikake if using.
- Crumble nori seaweed snacks over the top and serve with lime wedges.
Serve
- Serve immediately while rice is warm and toppings are crisp.
- Leftovers can be stored for later meals.
Notes
Tips for success include draining canned salmon thoroughly, rinsing rice before cooking for fluffiness, using Japanese Kewpie mayo for best flavor, and tasting the salmon mixture before assembling.