Welcome to a quick and easy dish that packs a punch of flavor – the Spicy Canned Salmon Salad Rice Bowl. This recipe is perfect for a light and satisfying meal, combining the zing of sriracha with the heartiness of salmon and rice.
Why Make This Recipe
This recipe is ideal for those looking for a simple yet flavorful meal that can be prepared in minutes. It’s a great option for busy days when you want something tasty and nutritious without spending hours in the kitchen.
How to Make Spicy Canned Salmon Salad Rice Bowl
Ingredients:
- 1 5-ounce can skinless wild pink or red salmon (in water, drained)
- 1 tablespoon light mayonnaise
- 2 teaspoons sriracha sauce (plus more for topping)
- 2 scallions (white and greens separated)
- Pinch kosher salt
- ¾ cup cooked brown rice (heated)
- ½ cup chopped cucumber (Persian cucumbers work well)
- Furikake or chopped nori and sesame seeds (for garnish)
Directions:
- Prepare Salmon Salad: In a small bowl, mix the drained salmon, mayonnaise, sriracha, scallion whites, and a pinch of salt until well combined.
- Assemble the Bowl: Place the heated brown rice in a serving bowl.
- Top with Salmon and Toppings: Top the rice with the salmon salad, chopped cucumber, furikake, scallion greens, and additional sriracha if desired.
How to Serve Spicy Canned Salmon Salad Rice Bowl
Serve the dish warm in a bowl, allowing the flavors to meld together. Feel free to customize with extra toppings like more sriracha or a squeeze of lime juice for added zing.
How to Store Spicy Canned Salmon Salad Rice Bowl
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When ready to enjoy, simply reheat in the microwave until warmed through.
Tips to Make Spicy Canned Salmon Salad Rice Bowl
- Adjust Spiciness: Adjust the spiciness by adding more or less sriracha according to your preference.
- Enhance Flavors: Enhance the flavors by adding a splash of soy sauce or rice vinegar to the salmon salad mixture.
- Creative Toppings: Get creative with additional toppings like avocado slices, shredded carrots, or a soft-boiled egg for extra protein.
Variation
For a different twist, swap the brown rice with quinoa or cauliflower rice for a lower-carb option. You can also substitute the sriracha with your favorite hot sauce or a squeeze of fresh lime juice for a citrusy kick.
Spicy Canned Salmon Salad Rice Bowl
Description
Enjoy a delicious blend of flavors with this quick and easy Spicy Canned Salmon Salad Rice Bowl. Perfect for a nutritious meal on busy days.Ingredients
Salmon Salad
Assembly
Directions
-
Prepare Salmon Salad
Mix the salmon, mayonnaise, sriracha, scallion whites, and salt in a bowl. -
Assemble Rice Bowl
Place heated rice in a serving bowl, top with salmon salad, chopped cucumber, scallion greens, and garnish with furikake or nori and sesame seeds.
Servings 2
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 40mg14%
- Sodium 500mg21%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 22g44%
- Vitamin A 200 IU
- Vitamin C 15 mg
- Calcium 100 mg
- Iron 3 mg
- Vitamin D 5 IU
- Vitamin E 2 IU
- Vitamin K 10 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 6 mg
- Vitamin B6 0.3 mg
- Folate 40 mcg
- Vitamin B12 1 mcg
- Biotin 5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 250 mg
- Iodine 20 g
- Magnesium 50 mmol
- Zinc 2 mcg
- Selenium 15 mg
- Copper 0.2 mg
- Manganese 0.5 mg
- Chromium 0.1 mcg
- Molybdenum 0.2 mg
- Chloride 300 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
