A vibrant bowl featuring canned salmon, spicy mayo, steamed rice, and crisp fresh vegetables.
# What You Need:
→ Rice
01 - 1 cup uncooked jasmine or sushi rice
02 - 2 cups water
→ Salmon Mixture
03 - 1 can (6 oz) salmon, drained and flaked
04 - 2 tablespoons mayonnaise
05 - 1 to 2 teaspoons sriracha sauce, to taste
06 - 1 teaspoon soy sauce
07 - ½ teaspoon toasted sesame oil
→ Vegetables & Toppings
08 - ½ cup shredded carrot
09 - ½ cup cucumber, julienned or thinly sliced
10 - ½ avocado, sliced
11 - 2 tablespoons scallions, sliced
12 - 1 teaspoon toasted sesame seeds
13 - Optional: ½ cup shelled edamame
→ For Serving
14 - Nori sheets cut into strips (optional)
15 - Extra sriracha or soy sauce, to taste
# How-To Steps:
01 - Rinse the rice under cold water until clear. Combine with water in a saucepan, bring to a boil, then reduce heat to low and cover. Simmer 12 to 15 minutes until tender. Fluff with a fork and keep warm.
02 - In a bowl, combine the drained flaked salmon with mayonnaise, sriracha sauce, soy sauce, and toasted sesame oil. Adjust the sriracha quantity according to desired spice level.
03 - Julienne the cucumber, slice the avocado, and shred the carrot. If using edamame, steam or microwave until heated through.
04 - Divide the cooked rice evenly between two bowls. Top each with half the spicy salmon mixture.
05 - Arrange shredded carrot, cucumber, avocado, and edamame (if using) around the salmon. Sprinkle with sliced scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately, optionally drizzling extra sriracha or soy sauce over each bowl to taste.
