This Spicy Canned Salmon Salad Rice Bowl is a quick and nutritious meal that’s perfect for busy weeknights or a satisfying lunch. The rich and savory canned salmon is combined with a spicy mayo sauce, crunchy vegetables, and seasoned rice, creating a delightful balance of flavors and textures. With a touch of heat from sriracha and the freshness of cilantro and lime, this dish is both comforting and invigorating. It’s a versatile recipe that allows for plenty of customization, whether you want to add more veggies or switch up the protein.
Ingredients:
- 1 can (5-6 oz) of salmon, drained and flaked
- 2 cups cooked white or brown rice
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (or more to taste)
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 cucumber, thinly sliced
- 1/2 avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1 green onion, sliced
- 1 lime, cut into wedges
- 1 tablespoon sesame seeds
- Nori strips or sheets for garnish (optional)
Instructions:
- Prepare the Spicy Salmon Salad: In a medium bowl, mix the flaked canned salmon, mayonnaise, sriracha, soy sauce, and rice vinegar. Stir until well combined. Taste and adjust seasoning or heat level as desired.
- Assemble the Rice Bowl: Divide the cooked rice between two bowls. Arrange the cucumber slices, avocado, shredded carrots, and cilantro around the rice.
- Top with Salmon: Spoon the spicy salmon mixture over the center of the rice. Sprinkle with sliced green onions and sesame seeds.
- Garnish and Serve: Garnish with nori strips, if using, and serve with lime wedges on the side. Squeeze lime juice over the bowl before eating for an extra burst of freshness.
- Enjoy: Mix everything together in the bowl and enjoy the combination of spicy, tangy, and fresh flavors in every bite!
