Spicy Canned Salmon Salad Rice Bowl
A quick and easy spicy salmon rice bowl with canned salmon, spicy mayo, fresh veggies, and steamed rice—a perfect healthy meal!
Ingredients
For the Spicy Canned Salmon Salad:
- 1 can salmon (6 oz), drained and flaked
- 2 tbsp mayonnaise
- 1 tbsp Sriracha sauce (adjust to taste)
- 1 tsp soy sauce
- ½ tsp sesame oil
- 1 tsp lime juice
- ½ tsp honey (optional)
For the Rice Bowl:
- 2 cups cooked jasmine or sushi rice
- ½ avocado, sliced
- ¼ cup cucumber, thinly sliced
- ¼ cup shredded carrots
- 1 tbsp pickled ginger (optional)
- 1 tsp sesame seeds
- 1 sheet nori (seaweed), cut into strips (optional)
- 1 green onion, sliced
For the Spicy Mayo Drizzle:
- 2 tbsp mayonnaise
- 1 tsp Sriracha
- ½ tsp soy sauce
Instructions
- Prepare the Rice: Cook jasmine or sushi rice according to package instructions. Keep warm.
- Make the Spicy Salmon Salad: In a bowl, combine canned salmon, mayo, Sriracha, soy sauce, sesame oil, lime juice, and honey. Mix well until creamy and well-coated.
- Assemble the Rice Bowl :Divide the cooked rice into two serving bowls.Top with spicy salmon salad.Arrange avocado, cucumber, shredded carrots, and pickled ginger around the salmon.
- Make the Spicy Mayo Drizzle: In a small bowl, mix mayonnaise, Sriracha, and soy sauce. Drizzle over the rice bowl.
- Garnish & Serve: Sprinkle with sesame seeds, green onions, and nori strips.Serve immediately and enjoy!
Notes
- For extra heat, add more Sriracha or a pinch of red pepper flakes.
- Use brown rice or quinoa for a healthier alternative.
- Swap canned salmon for canned tuna if preferred.
- For a fresh crunch, add edamame or shredded cabbage.