Save Pin Last Tuesday midnight cravings hit hard and everything in the pantry was either crackers or mysterious canned goods. That dusty salmon can ended up changing my entire relationship with quick weeknight dinners. The sriracha mayo was pure improvisation born from desperation.
My roommate walked in mid prep and asked what restaurant delivery I was waiting for. When I told her it was canned salmon she looked at me like I was lying. Now she begs for these bowls every time we both had exhausting days.
Ingredients
- Rice: Jasmine rice has that natural floral sweetness that plays so nicely with the heat but sushi rice works beautifully if you want each bite to cling together more
- Canned salmon: Boneless skinless cans are the absolute easiest but honestly the bones soft melt right in and add calcium plus they give this weirdly satisfying texture
- Mayonnaise: Real mayo not miracle whip because the richness balances the sriracha heat into something creamy rather than just spicy hot
- Sriracha: Start with one teaspoon then taste because some bottles are way fiercer than others
- Soy sauce: This adds that deep savory umami that makes the whole bowl taste complete not just spicy
- Toasted sesame oil: A tiny half teaspoon goes crazy far do not skip this it makes everything taste restaurant quality
- Carrot: Shredded raw adds this perfect crunch and sweetness against the spicy fish
- Cucumber: Use English or Persian for fewer seeds and way better texture in the bowl
- Avocado: The creaminess here is not extra it is essential for cooling down each bite
- Scallions: Both the white and green parts because you want that sharp onion bite and the mild fresh finish
- Toasted sesame seeds: Toast them yourself in a dry pan for two minutes and thank me later
Instructions
- Get the rice going first:
- Rinse until water runs clear then cook covered on low for about twelve minutes until fluffy
- Mix the spicy salmon:
- Flake the salmon into a bowl and stir through mayo sriracha soy sauce and sesame oil until its this gorgeous pink creamy mixture
- Prep your veggie crunch:
- Julienne the cucumber slice the avocado shred the carrot so everything is ready to assemble
- Build the bowl base:
- Divide hot rice between two bowls making a little well in the center for the salmon
- Top with the good stuff:
- Pile that spicy salmon in the middle then arrange vegetables around it like a rainbow
- Finish with texture:
- Scatter scallions and sesame seeds all over then add nori strips if you want that extra savory element
Save Pin My cousin claimed she hated canned fish until she tried this at my place. She texted me two days later from the grocery store asking which salmon brand I bought. Victory tastes like spicy salmon and rice.
Making It Your Own
Brown rice adds this nutty depth and takes the bowl from quick lunch to feels like a proper meal. Cauliflower rice works shockingly well if you are watching carbs but add an extra teaspoon of sesame oil.
Protein Swaps
Canned tuna works totally fine here but the salmon texture is honestly superior. If you do use tuna go a little lighter on the soy sauce because tuna can taste more intense.
Extra Crunch Additions
Radish slices bring this pepper bite that cuts through the rich sauce. Pickled ginger adds brightness and makes the whole bowl feel so much more intentional.
- Keep some nori sheets in your pantry for this recipe specifically
- Double the sriracha if you really love heat and trust your spice tolerance
- Mix everything right before eating so the vegetables stay crisp
Save Pin Sometimes the simplest meals end up being the ones we crave most. This bowl started as midnight desperation and became a weekly ritual.
Recipe FAQs
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice can be substituted to add more fiber and a nuttier texture, though cooking time will be longer.
- → How spicy is the sriracha mayonnaise mixture?
The heat level depends on the amount of sriracha added; adjust it to suit your preferred spice tolerance.
- → Can I prepare the salmon mixture in advance?
Absolutely; mixing the salmon with mayo and spices ahead saves time and allows flavors to meld nicely.
- → What are good vegetable alternatives for this bowl?
Sliced radish, pickled ginger, or shelled edamame add crunch and contrast well with the salmon’s richness.
- → Is this dish suitable for pescatarians?
Yes, this bowl includes fish and plant-based ingredients, fitting well within a pescatarian diet.