Save It I discovered this bowl completely by accident on a Tuesday afternoon when I had nothing in the kitchen except a forgotten can of salmon, some rice, and a half-empty jar of sriracha. The combination sounded weird at first, but one bite and I was hooked—creamy, spicy, and bright all at once. It became my go-to lunch when I wanted something that felt fancy without the fuss, and friends started asking me to make it whenever they came over.
My roommate came home one evening exhausted from work and I handed her this bowl without explanation. She took one bite and just went quiet for a moment, then looked up with this relieved smile like she'd found exactly what she needed. That's when I knew this wasn't just a quick lunch for me anymore—it was the kind of food that turns someone's day around.
Ingredients
- Jasmine or sushi rice (1 cup uncooked): Jasmine rice stays fluffy and takes on the flavors around it beautifully, though sushi rice works too if you like something stickier.
- Water (2 cups): The simple base that makes everything else possible.
- Canned salmon (1 can, 6 oz): Look for the kind packed in water, not oil, so the mayo stays the star of the show.
- Mayonnaise (2 tablespoons): Use good quality mayo here because it's the creamy binding agent that pulls everything together.
- Sriracha sauce (1–2 teaspoons): Start with less and taste as you go—this is where your personal heat preference takes over.
- Soy sauce (1 teaspoon): Adds that salty umami punch that makes you keep eating.
- Toasted sesame oil (½ teaspoon): Just a drizzle, but it changes everything with its warm, nutty richness.
- Shredded carrot (½ cup): Brings sweetness and a gentle crunch that contrasts with the creamy salmon.
- Cucumber (½ cup, thinly sliced): Keeps things fresh and cool, especially important when the spice builds up.
- Avocado (½ fruit, sliced): Creamy texture that plays nicely with the mayo-based salmon mixture.
- Scallions (2 tablespoons, sliced): A bright, oniony finish that you really notice in that last bite.
- Toasted sesame seeds (1 teaspoon): Sprinkle these at the end for crunch and a toasted aroma that fills your kitchen.
- Edamame (½ cup, optional): Adds protein and earthiness if you want to stretch the meal further.
- Nori sheets (optional): Cut into strips for a seaweed crispness that reminds you this is Asian-inspired.
Instructions
- Rinse and start the rice:
- Rinse the rice under cold water until the water runs clear—this removes the starch so each grain stays separate. Combine with 2 cups water, bring to a boil, then cover and let it simmer on low for 12–15 minutes until the water is absorbed and the rice is tender.
- Build the spicy salmon mixture:
- In a mixing bowl, combine the drained salmon with mayo, sriracha, soy sauce, and sesame oil. Stir until the salmon is coated in that creamy, spicy sauce, then taste and add more sriracha if you want more heat.
- Prep your vegetables:
- While the rice finishes, julienne or thinly slice the cucumber, slice the avocado, shred the carrot, and if you're using edamame, steam or microwave it until warm.
- Assemble the bowls:
- Divide the warm rice between two bowls and top each with half the spicy salmon mixture right in the center. This is where it starts to look beautiful.
- Arrange and garnish:
- Place the carrot, cucumber, avocado, and edamame around the salmon in little piles so each bite gets something different. Sprinkle with scallions and sesame seeds, then add nori strips if you're using them.
- Finish and serve:
- Serve right away while the rice is still warm and the vegetables are still crisp. Drizzle with extra sriracha or soy sauce based on how adventurous you're feeling.
Save It The best thing about this bowl is how it invites everyone at the table to make it their own. I've watched people add extra sriracha, skip the avocado, or pile on twice as much cucumber, and every version tastes right to whoever is eating it. That flexibility feels like a kindness baked into the recipe itself.
Why Canned Salmon Works Here
I used to think canned salmon was a shortcut, something you made when you couldn't get fresh fish. But the truth is, canned salmon has a different texture and flavor—it's already cooked, already flaked, and it absorbs the sriracha mayo better than fresh ever would. The bones that come in the can are soft and edible, packed with calcium, so don't feel weird about leaving them in. The richness of canned salmon actually demands the bright vegetables around it, which makes this bowl feel more balanced than it would with fresh fish.
The Sriracha Mayo Secret
That creamy spicy sauce is what makes people remember this bowl. Mayo is the neutral base, but sriracha is the personality. The sesame oil adds a toasted depth that keeps it from tasting one-note. If you find your mayo is too thick, thin it with a tiny bit of water or extra soy sauce until it coats the salmon like a light glaze, not a thick paste. This mixture also works brilliantly on crackers, in sandwiches, or as a dip for vegetables, so you might find yourself making extra.
Variations and Swaps That Actually Work
The beauty of this bowl is its flexibility without losing its identity. You can substitute brown rice or cauliflower rice and it stays just as satisfying, or swap the salmon for canned tuna if that's what you have on hand. For extra crunch, radish or pickled ginger both bring a sharp freshness that plays well with the sriracha heat. If avocado isn't your thing, extra cucumber or even some steamed broccoli fits right in without throwing off the balance.
- Make it heartier by adding a soft-boiled egg on top, which creates its own creamy richness.
- If you want to go vegetarian, crumbled tofu tossed in the same sriracha mayo works beautifully.
- Keep leftover sriracha mayo in the fridge for up to three days and use it on anything that needs a spicy kick.
Save It This bowl has become my answer to the question of what to make when I want something nourishing but don't want to spend my whole evening in the kitchen. It reminds me that the best meals are the ones that come together naturally, without stress.
Common Questions About Recipes
- → Can I use different types of rice?
Yes, jasmine or sushi rice works well, but brown rice or cauliflower rice are great alternatives for a healthier variation.
- → How spicy is the salmon mixture?
The spiciness is adjustable by varying the amount of sriracha sauce added to the salmon mayo blend to suit your taste.
- → Can I substitute the canned salmon?
Canned tuna can be used as a substitution, maintaining the flavor balance and protein content.
- → What are good vegetable options for toppings?
Shredded carrot, cucumber, avocado, scallions, and edamame are recommended, but radish or pickled ginger can add extra crunch and flavor.
- → How should I serve this dish?
Serve immediately with optional nori strips and extra sriracha or soy sauce for added flavor and texture.
- → Is this meal suitable for pescatarian diets?
Yes, it features fish and plant-based ingredients, making it appropriate for pescatarian preferences.