A vibrant salmon bowl with spicy mayo, steaming rice, and crisp vegetables for a quick nutritious meal.
# What You Need:
→ Rice
01 - 1 cup uncooked jasmine or sushi rice
02 - 2 cups water
→ Salmon Mixture
03 - 170 g canned salmon, drained and flaked
04 - 2 tablespoons mayonnaise
05 - 1–2 teaspoons sriracha sauce, to taste
06 - 1 teaspoon soy sauce
07 - ½ teaspoon toasted sesame oil
→ Vegetables & Toppings
08 - ½ cup shredded carrot
09 - ½ cup cucumber, julienned
10 - ½ avocado, sliced
11 - 2 tablespoons scallions, sliced
12 - 1 teaspoon toasted sesame seeds
13 - ½ cup shelled edamame (optional)
→ For Serving
14 - Nori sheets, cut into strips (optional)
15 - Extra sriracha or soy sauce, to taste
# Directions:
01 - Rinse rice under cold water until clear. Combine with water in saucepan, bring to boil, cover and simmer on low for 12–15 minutes until tender. Fluff with fork and keep warm.
02 - Combine flaked salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha to desired spice level.
03 - Julienne cucumber, slice avocado, shred carrot. Steam or microwave edamame if using, until heated through.
04 - Divide cooked rice between two bowls. Top each with half the salmon mixture.
05 - Arrange carrot, cucumber, avocado, and edamame around salmon. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, drizzling with extra sriracha or soy sauce as preferred.
