A vibrant bowl of spicy salmon, creamy sauce, rice, and crisp vegetables for a flavorful, satisfying meal.
# Components:
→ Rice
01 - 1 cup uncooked jasmine or sushi rice
02 - 2 cups water
→ Salmon Mixture
03 - 1 (6 oz) can 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, thinly sliced or julienned
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
# Method:
01 - Rinse the rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 12 to 15 minutes until tender. Fluff with a fork and keep warm.
02 - In a bowl, combine flaked salmon with mayonnaise, sriracha, soy sauce, and toasted sesame oil. Adjust sriracha to achieve desired spiciness.
03 - Julienne the cucumber, slice the avocado, and shred the carrot. If using, steam or microwave the shelled edamame until heated through.
04 - Divide the cooked rice evenly between two bowls. Spoon half of the spicy salmon mixture onto each bowl.
05 - Arrange carrot, cucumber, avocado, and edamame (if used) around the salmon. Sprinkle with scallions and toasted sesame seeds. Add nori strips if desired.
06 - Serve immediately with optional extra sriracha or soy sauce drizzled on top as preferred.
