Save to Pinterest My tiny apartment kitchen smelled like toasted sesame the first time I threw this bowl together. I had canned salmon in the pantry and a craving for something with heat, so I started mixing and ended up with a dinner I now make at least twice a month.
Last summer my friend Sarah dropped by unexpectedly while I was making these bowls. She ended up sitting at my counter eating hers straight from the mixing bowl and asking for the recipe before she even finished.
Ingredients
- 1 cup uncooked jasmine or sushi rice: Short-grain rice gives you that sticky tender texture that holds everything together
- 2 cups water: Rinse your rice until the water runs clear for fluffy separate grains
- 1 (6 oz / 170 g) can salmon drained and flaked: Canned salmon is underrated and absorbs the spicy mayo beautifully
- 2 tablespoons mayonnaise: Real mayo makes the sauce creamy and balances the heat
- 1-2 teaspoons sriracha sauce: Start with one teaspoon and taste because some brands pack more heat than others
- 1 teaspoon soy sauce: Adds that savory umami depth that makes the salmon taste rounded
- ½ teaspoon toasted sesame oil: A little goes a long way and it ties all the flavors together
- ½ cup shredded carrot: Adds sweetness and crunch that cuts through the spicy salmon
- ½ cup cucumber thinly sliced or julienned: English cucumbers work best because they have fewer seeds
- ½ avocado sliced: Creamy richness that cools down the spice
- 2 tablespoons scallions sliced: Fresh onion bite that brightens the whole bowl
- 1 teaspoon toasted sesame seeds: Toast them in a dry pan for extra nutty flavor
- Nori sheets cut into strips optional: Adds ocean flavor and makes it feel like a proper rice bowl
Instructions
- Cook the rice:
- Rinse the rice under cold water until the water runs clear. Combine with water in a saucepan bring to a boil then cover and simmer on low heat for 12-15 minutes until tender and fluff with a fork.
- Mix the spicy salmon:
- In a bowl mix the drained salmon with mayonnaise sriracha soy sauce and sesame oil until combined. Taste and add more sriracha if you want more heat.
- Prep your vegetables:
- Slice the cucumber into thin strips and shred the carrot. Slice the avocado right before serving so it does not brown.
- Build the bowls:
- Divide the hot rice between two bowls and top each with half the spicy salmon mixture.
- Add the toppings:
- Arrange the carrot cucumber and avocado around the salmon. Sprinkle with scallions and toasted sesame seeds.
- Finish and serve:
- Add nori strips if using and serve immediately with extra sriracha or soy sauce on the table.
Save to Pinterest This recipe became my go-to dinner during exam week in college because it fed me well without keeping me in the kitchen for hours.
Make It Yours
Brown rice works but add an extra quarter cup of water and cook it longer. Cauliflower rice is also great if you want to cut carbs.
Switch Up The Protein
Canned tuna works just as well in the sriracha mayo mixture. You can also use cooked shredded chicken or leftover grilled fish.
Timing Is Everything
Have all your vegetables prepped before you start cooking the rice so you can assemble the bowls while everything is hot. Prep the vegetables the night before for an even faster weeknight dinner.
- Keep the avocado pit tucked in the leftover sliced avocado to stop browning
- Double the salmon mixture and keep it in the fridge for quick lunches
- Toast extra sesame seeds and store them for future bowls
Save to Pinterest Hope this bowl brings as much joy to your table as it has to mine over the years.
Recipe FAQs
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice works well and adds a nuttier flavor with extra fiber for a healthier alternative.
- → How spicy is the salmon mixture?
The spice level depends on the sriracha amount added; start with 1 teaspoon and adjust to taste for mild or bold heat.
- → Are there any suggested substitutions for canned salmon?
Canned tuna can be used for a milder flavor, while fresh cooked salmon can offer an elevated texture.
- → What is the best way to prepare the vegetables?
Julienne cucumber and shred carrots for crispness; slice avocado just before serving to maintain freshness and creaminess.
- → Can I make this bowl vegetarian?
To make it vegetarian, omit the salmon and increase veggies or add tofu seasoned similarly to retain flavor and texture balance.