Description
This Spicy Canned Salmon Rice Bowl is a quick, flavorful meal made with pantry staples. Perfectly seasoned salmon over warm rice with creamy spicy mayo and fresh toppings—it’s comfort and heat in every bite.
Ingredients
Scale
- 1 can (14.75 oz) pink salmon, drained and flaked
- 2 cups cooked white or brown rice
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 avocado, sliced
- 1/4 cup shredded carrots
- 1/4 cup thinly sliced cucumber
- 1 green onion, chopped
- 1 teaspoon toasted sesame seeds
- Optional: nori strips, pickled ginger, or a soft-boiled egg
Instructions
- In a small bowl, mix mayonnaise, sriracha, soy sauce, and sesame oil to make the spicy sauce.
- Add the flaked canned salmon to the bowl and mix until fully coated with the sauce.
- Divide warm rice into serving bowls.
- Top each bowl with spicy salmon mixture, avocado slices, carrots, cucumber, and green onion.
- Sprinkle with sesame seeds and add optional toppings if desired.
- Serve immediately for a warm bowl or chill the salmon for a cool, sushi-style version.
Notes
Customize with whatever veggies you have on hand. This is a great budget-friendly and protein-packed meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: spicy salmon bowl, canned salmon recipe, rice bowl, easy salmon lunch, spicy mayo salmon