Description
A quick and nutritious Spicy Canned Salmon Rice Bowl that elevates canned salmon to gourmet levels, perfect for busy weeknights.
Ingredients
- 1 cup uncooked Jasmine rice
- 1 ½ cups water (or broth, adjust based on rice type)
- Pinch of salt
- 2 cans (5-6 oz each) high-quality canned salmon, drained
- 3 tablespoons Japanese mayonnaise
- 1-2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon grated fresh ginger (optional)
- 1 clove garlic, minced (optional)
- 1 small cucumber, thinly sliced or diced
- 1 medium carrot, julienned or grated
- ½ cup shelled edamame, cooked
- 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)
Instructions
- Cook the Rice: In a medium pot, combine the uncooked rice, water (or broth), and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for about 18-20 minutes until fluffy.
- Prepare the Salmon: In a mixing bowl, combine the drained canned salmon, Japanese mayonnaise, Sriracha, soy sauce, rice vinegar, toasted sesame oil, ginger, and garlic. Stir until fully combined.
- Assemble the Bowl: Fluff the rice with a fork and divide it among serving bowls. Top with the spicy salmon mixture, cucumbers, carrots, edamame, and green onions.
- Garnish: Sprinkle sesame seeds and furikake on top, if using. Add sliced avocado and crumbled nori if desired, and serve with lime wedges on the side.
Notes
For a lighter option, consider using Greek yogurt instead of mayonnaise. Instant rice can also be a great time-saver.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian