Save My roommate Sarah walked in while I was draining a can of salmon at 11pm, gave me that look, then asked what on earth I was doing. Ten minutes later we were both sitting on the kitchen floor eating these spicy rice bowls with our forks, and she admitted canned salmon might actually be brilliant. The sriracha mayo transforms everything into something that feels takeout worthy but comes together faster than delivery would arrive.
Last Tuesday I made these for my sister who swears she hates canned fish, and she literally licked the bowl clean. The trick is really letting the salmon marinate in that spicy mayo mixture for even just a few minutes while the rice finishes cooking.
Ingredients
- 1 cup uncooked jasmine or sushi rice: Short grain rice clings together and creates the perfect tender base for the spicy salmon mixture
- 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: Look for boneless skinless versions or take the extra two minutes to pick out bones yourself
- 2 tablespoons mayonnaise: This tames the canned flavor and creates that creamy sauce texture
- 1–2 teaspoons sriracha sauce: Start with one teaspoon and taste before adding more
- 1 teaspoon soy sauce: Adds depth and that salty umami balance
- ½ teaspoon toasted sesame oil: Toasted is crucial here, regular sesame oil does not have the same nutty punch
- ½ cup shredded carrot: Use a box grater or buy pre-shredded to save time
- ½ cup cucumber, thinly sliced or julienned: English cucumbers work best because the skin is tender
- ½ avocado, sliced: Wait until the last minute to slice so it does not brown
- 2 tablespoons scallions, sliced: Both white and green parts add different kinds of flavor
- 1 teaspoon toasted sesame seeds: Toast them in a dry pan for 30 seconds to wake up their flavor
- Optional: ½ cup edamame, shelled: Frozen edamame microwaves in 90 seconds, no thawing needed
- Nori sheets, cut into strips (optional): Kitchen shears make quick work of cutting nori into confetti strips
Instructions
- Get the rice going first:
- Rinse the rice under cold water until it 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.
- Make the spicy salmon mixture:
- In a bowl, mix the drained salmon with mayonnaise, sriracha, soy sauce, and sesame oil, then taste and adjust sriracha for your preferred spice level.
- Prep your vegetables while you wait:
- Julienne the cucumber, slice the avocado, and shred the carrot, microwaving edamame for 90 seconds if you are using it.
- Build your bowls:
- Divide the cooked rice between two bowls and top each with half the spicy salmon mixture.
- Arrange the toppings:
- Place the carrot, cucumber, avocado, and edamame around the salmon in sections so each bite gets a little of everything.
- Add the finishing touches:
- Sprinkle with scallions and toasted sesame seeds, adding nori strips if you want that savory ocean flavor.
- Serve it up:
- Take these to the table immediately while the rice is still hot, passing extra sriracha or soy sauce at the table.
Save My dad called me halfway through making this once, and I accidentally put the salmon mixture on cold leftover rice. It was fine, it was food, but it was not the same experience at all.
Making It Your Own
Brown rice or cauliflower rice both work beautifully here if you want something lighter or more whole grain. The heartier texture of brown rice stands up well to the bold spicy flavors.
Protein Swaps
Canned tuna works in a pinch, but the texture is different enough that I keep salmon in the pantry specifically for this recipe. The salmon flakes stay tender where tuna can get a bit mealy when mixed with sauce.
Extra Crunch and Flavor
Thinly sliced radish adds this perfect peppery bite that cuts through the creamy mayo. Pickled ginger brings acidity and brightness that makes each spoonful more interesting.
- Radishes add crunch and a slight spicy kick
- Pickled ginger brightens the whole bowl
- A squeeze of lime right before serving ties everything together
Save Sometimes the simplest meals end up being the ones we crave most.
Recipe FAQs
- → What type of rice works best for this dish?
Jasmine or sushi rice are ideal choices due to their fluffy texture and mild flavor, which complement the creamy and spicy salmon mixture.
- → Can I adjust the spiciness level?
Yes, simply vary the amount of sriracha sauce mixed into the salmon to suit your heat preference. Start with less and add more gradually.
- → Are there good alternatives to canned salmon?
Canned tuna can be used as a substitute, offering a similar texture and compatibility with the creamy sriracha mayo blend.
- → How should the vegetables be prepared?
Carrots should be shredded, cucumber julienned or thinly sliced, and avocado sliced. Edamame can be steamed or microwaved for a warm addition.
- → What toppings enhance the dish’s flavor?
Scallions, toasted sesame seeds, and optional nori strips add freshness, crunch, and umami depth to the bowl.
- → Is this dish suitable for pescatarians?
Yes, it features fish and plant-based ingredients aligning with pescatarian preferences.