Description
This Spicy Canned Salmon Salad Rice Bowl is a quick, flavorful meal combining canned salmon, fresh veggies, and spicy mayo. It’s a healthy, satisfying dish that’s perfect for lunch or dinner and can be customized based on what ingredients you have on hand. Whether you prefer it hot or cold, this dish is packed with protein, omega-3s, and flavor.
Ingredients
- Canned Salmon – 1 can (about 5-6 oz; wild-caught preferred)
- Rice – 1 cup (white or brown rice, cooked)
- Spicy Mayo – 2 tablespoons mayonnaise + 1-2 tablespoons sriracha (adjust to taste)
- Cucumber – 1/2 cucumber, thinly sliced
- Avocado – 1, sliced
- Scallions – 2, thinly sliced
- Sesame Seeds – 1 tablespoon (optional)
- Lime – 1 lime (for squeezing)
Instructions
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Cook the Rice: Cook the rice according to the package instructions (white rice: 15-20 minutes, brown rice: 30-40 minutes). Fluff with a fork and set aside.
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Prepare the Salmon: Open the can of salmon, drain excess liquid, and flake the salmon with a fork. Remove skin and bones if preferred.
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Make the Spicy Mayo: In a small bowl, combine mayonnaise and sriracha sauce. Adjust the sriracha amount based on your desired heat level. Stir until smooth.
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Assemble the Bowl: In a large bowl or individual bowls, layer the rice at the bottom. Top with flaked salmon, cucumber slices, and avocado. Drizzle the spicy mayo over the top.
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Garnish and Serve: Sprinkle with sliced scallions, sesame seeds, and squeeze fresh lime juice over the bowl. Serve immediately or refrigerate for an hour if you prefer a cold dish
Notes
- Veggie Freshness: Be sure to use fresh, crunchy veggies like cucumber and avocado for a balanced texture with the warm rice and rich salmon.
- Customize Spice: Control the heat of the spicy mayo by adding sriracha slowly and tasting along the way to reach your desired spiciness.
- Cold or Hot: This dish works both hot and cold. If you prefer it cold, prepare the rice and salmon in advance, and assemble the bowl when ready.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 40mg