Description
This spicy canned salmon rice bowl features creamy, spicy salmon paired with fluffy jasmine rice and crisp vegetables for a comforting meal.
Ingredients
- 1 cup uncooked jasmine rice
- 1 ½ cups water
- Pinch of salt
- 2 cans high-quality canned salmon, drained
- 3 tablespoons Japanese mayonnaise
- 1–2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon grated fresh ginger (optional)
- 1 clove garlic, minced (optional)
- 1 small cucumber, thinly sliced or diced
- 1 medium carrot, julienned or grated
- ½ cup shelled edamame, cooked
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon furikake seasoning (optional)
- ½ avocado, sliced (optional)
- Nori seaweed snacks, crumbled (optional)
- Lime wedges, for serving (optional)
Instructions
- Rinse jasmine rice under cold water until the water runs clear.
- Combine rice, 1 ½ cups water (or broth), and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer until absorbed (about 15 minutes).
- Let sit, covered, for 5–10 minutes before fluffing.
- Flake the canned salmon into a bowl, removing any large bones if desired.
- Add Japanese mayonnaise, Sriracha, soy sauce, rice vinegar, toasted sesame oil, and optional ginger and garlic. Mix until creamy and evenly combined.
- Thinly slice or dice the cucumber and julienne or grate the carrot.
- Cook shelled edamame if needed and slice the green onions.
- Divide warm rice between bowls and place the salmon mixture in the center of each bowl.
- Arrange cucumber, carrot, and edamame around the salmon in separate sections.
- Garnish with toasted sesame seeds, furikake, crumbled nori, and lime wedges. Add avocado slices if using and serve immediately.
Notes
Rinse rice well to prevent gumminess; assemble bowls with warm rice for the best texture. Drain salmon thoroughly to avoid a watery mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese