Description
A quick and budget-friendly spicy salmon rice bowl that’s easy to customize and high in protein.
Ingredients
- 1 cup uncooked jasmine rice
- 1½ cups water or low-sodium broth
- Pinch of salt
- 2 cans (5–6 oz each) canned salmon, drained
- 3 tablespoons Japanese mayonnaise (Kewpie preferred)
- 1–2 tablespoons Sriracha, adjusted to taste
- 1 tablespoon low-sodium soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon freshly grated 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 the jasmine rice under cold water until the water runs mostly clear.
- Combine the rinsed rice, 1½ cups water or broth, and a pinch of salt in a medium pot. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer gently for 12–15 minutes. Turn off the heat and let the covered pot rest for 10 minutes. Fluff with a fork.
- While the rice cooks, drain the canned salmon and transfer to a medium bowl. Flake the salmon with a fork.
- In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Taste and adjust seasoning.
- Fold the spicy sauce into the flaked salmon until evenly coated. Keep chilled until ready to assemble.
- Prepare toppings: slice cucumber, julienne carrot, and cook or thaw edamame.
- Divide warm rice into bowls. Top each bowl with salmon, then arrange cucumber, carrot, edamame, green onion, and avocado.
- Finish with sesame seeds, furikake or crumbled nori, and a lime wedge. Serve immediately.
Notes
Store components separately for best texture. Add avocado just before serving.