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

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.

Prep Time 10

Cook Time 5

Total Time 15

Serving Size 2

Ingredients

Salmon Salad

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

Assembly

3/4 cup cooked brown rice (heated)
1/2 cup chopped cucumber (Persian cucumbers work well)
Furikake or chopped nori and sesame seeds (for garnish)

Instructions

Mix the salmon, mayonnaise, sriracha, scallion whites, and salt in a 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.