Description
Spicy canned salmon rice bowl delivers a quick, flavor-packed meal with zesty Asian-inspired ingredients. Crisp vegetables, tender salmon, and perfectly seasoned rice create a satisfying lunch or dinner experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 can (about 5–6 ounces/142-170 grams; wild-caught preferred) canned salmon
Carbohydrates:
- 1 cup (white or brown rice, cooked)
Fresh Ingredients and Toppings:
- 2 tablespoons mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1 lime (for squeezing)
Instructions
- Prepare the foundational grain by cooking according to package guidelines, ensuring each grain remains separate and fluffy. Allow to rest at room temperature while preparing other components.
- Carefully open the salmon container, thoroughly drain excess liquid, and delicately separate the fish into bite-sized fragments using a fork. Optionally remove skin and small bones for smoother texture.
- Craft a zesty condiment by whisking mayonnaise and sriracha in a small mixing vessel. Calibrate the heat intensity to personal preference, blending until a uniform, creamy consistency emerges.
- Construct the culinary composition by laying the prepared rice as a base within serving dishes. Artfully distribute the salmon fragments across the grain landscape.
- Enhance the visual and flavor profile by arranging crisp cucumber medallions and creamy avocado slices atop the salmon layer.
- Elevate the dish’s complexity by generously drizzling the spicy mayo across the surface, ensuring comprehensive flavor distribution.
- Complete the presentation by scattering finely sliced scallion rings and toasted sesame seeds. Finish with a vibrant citrus burst by squeezing fresh lime juice over the entire creation.
- Serve immediately for optimal temperature and texture, or chill briefly to develop a refreshing, cool-temperature variation.
Notes
- Customize spice levels by adjusting sriracha amount, perfect for those with different heat tolerances.
- Remove salmon bones and skin for a smoother texture, especially for children or texture-sensitive individuals.
- Use brown rice for added fiber and nutrition, making the dish more wholesome and filling.
- Substitute mayonnaise with Greek yogurt for a lower-calorie, protein-rich alternative that maintains creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (also depending on rice type)
- Category: Lunch
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 463
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 60 mg