Save The first time I made this spicy salmon bowl was during a chaotic Tuesday when the fridge looked bare except for a few pantry staples. That can of salmon I'd been ignoring for weeks suddenly became the hero of dinner, and the way the sriracha mayo melted into hot rice felt like discovering a secret weapon. Now it is the meal I turn to when I want something vibrant and comforting without spending hours in the kitchen.
I once served this to a friend who claimed she hated canned salmon and watched her eyes light up after the first bite. She asked for the recipe before even finishing her bowl and now makes it every week for lunch. The contrast between the hot spicy salmon and cool crisp vegetables creates this perfect balance that keeps everyone coming back for more.
Ingredients
- 1 cup uncooked jasmine or sushi rice: Short grain rice becomes tender and slightly sticky which helps it cling to the spicy salmon mixture beautifully
- 2 cups water: The perfect ratio for fluffy separate grains every time
- 1 (6 oz / 170 g) can salmon: Look for boneless skinless salmon for the easiest prep though the bones add extra calcium if you do not mind removing them
- 2 tablespoons mayonnaise: This creates that luxurious creamy texture that coats every flake of salmon
- 1 to 2 teaspoons sriracha sauce: Start with one teaspoon and taste before adding more because heat levels vary between brands
- 1 teaspoon soy sauce: Adds that essential umami depth that makes the salmon taste savory and complex
- 1/2 teaspoon toasted sesame oil: A little goes a long way and this nutty aroma makes the whole dish taste more expensive
- 1/2 cup shredded carrot: The natural sweetness balances the heat and adds such satisfying crunch
- 1/2 cup cucumber thinly sliced or julienned: Use an English cucumber for fewer seeds and more crisp texture
- 1/2 avocado sliced: Creaminess that tames the spice and makes each bite feel luxurious
- 2 tablespoons scallions sliced: Fresh mild onion flavor that brightens the whole bowl
- 1 teaspoon toasted sesame seeds: Toast them in a dry pan for two minutes first if you want extra nutty flavor
- Optional 1/2 cup edamame shelled: Adds protein and makes the bowl even more filling
- Nori sheets cut into strips optional: Tears of nori add that savory ocean flavor that makes it taste like a deconstructed sushi roll
Instructions
- Cook the rice:
- Rinse the rice under cold water until the water runs clear then combine with water in a saucepan and bring to a boil. Cover and simmer on low heat for 12 to 15 minutes until tender then fluff with a fork and keep warm.
- Mix the spicy salmon:
- In a bowl combine the drained salmon with mayonnaise sriracha soy sauce and sesame oil until everything is well coated. Taste and add more sriracha if you want more heat.
- Prep the vegetables:
- Julienne the cucumber slice the avocado shred the carrot and heat the edamame if using. The contrast between raw and cooked textures is what makes this bowl special.
- Assemble the bowls:
- Divide the hot rice between two bowls then top each with half the spicy salmon mixture right in the center.
- Add the toppings:
- Arrange the carrot cucumber avocado and edamame around the salmon in sections so each bite gets a little bit of everything.
- Finish with garnishes:
- Sprinkle with scallions and toasted sesame seeds then add nori strips if you want that extra savory flavor.
- Serve immediately:
- Enjoy right away while the rice is still hot and offer extra sriracha or soy sauce at the table for everyone to customize their bowl.
Save This recipe became my go to when my sister visited and we needed something satisfying but quick between errands. We sat cross legged on the living room floor with our bowls and ended up talking for hours because the food was so comforting we did not want to move.
Make It Your Own
Swap brown rice or cauliflower rice if you want extra fiber or fewer carbs though the cooking time will vary. The spicy salmon mixture also works beautifully in lettuce wraps or on toast for breakfast the next day.
Perfect Pairings
A cold crisp white wine like Sauvignon Blanc cuts through the richness while a cold Japanese beer complements the Asian flavors. For non alcoholic options try sparkling water with lime or chilled green tea.
Meal Prep Magic
The spicy salmon mixture tastes even better after a day in the fridge so you can double the recipe and enjoy it throughout the week. Store the rice salmon and vegetables separately and assemble just before eating for the best texture.
- Keep the sliced avocado from turning brown by tossing it with a little lime juice before storing
- The spicy salmon mixture keeps for up to three days in the refrigerator
- Warm the rice gently with a splash of water before assembling leftover bowls
Save Hope this spicy salmon rice bowl brings as much joy to your table as it has to mine.
Recipe Guide
- → How do I make the salmon mixture spicy?
Mix mayonnaise with sriracha sauce to your preferred heat level, then blend with flaked canned salmon for a creamy, spicy topping.
- → Can I use a different type of rice?
Yes, jasmine or sushi rice works best, but brown rice or cauliflower rice can be substituted for a healthier option.
- → What vegetables can I add for extra flavor?
Shredded carrot, julienned cucumber, sliced avocado, scallions, and optional edamame complement the spicy salmon mix well.
- → How is the rice cooked for the best texture?
Rinse rice until water runs clear, then boil and simmer covered for 12-15 minutes until tender. Fluff with a fork before serving.
- → Can I adjust the spice level easily?
Yes, simply add more or less sriracha sauce to the salmon mixture to suit your taste buds.