Description
A quick and satisfying Spicy Canned Salmon Rice Bowl that’s loaded with protein and flavor, perfect for easy weeknight dinners.
Ingredients
Scale
- 1 (5-ounce) can skinless wild pink or red salmon, drained
- 1 tablespoon light mayonnaise
- 2 teaspoons sriracha sauce, plus more for topping
- 2 scallions, white and greens separated
- Pinch kosher salt
- 3/4 cup cooked brown rice, heated
- 1/2 cup chopped Persian cucumbers
- Furikake or chopped nori and sesame seeds, for garnish
Instructions
- In a small bowl, combine the drained salmon, light mayonnaise, sriracha, scallion whites, and a pinch of kosher salt; mix well until everything is evenly coated.
- In the serving bowl, add the heated brown rice as your base.
- Top the rice with the salmon salad mixture.
- Add the chopped cucumber on top of the salmon.
- Garnish with furikake or chopped nori and sprinkle the scallion greens. Drizzle extra sriracha if desired.
Notes
Use fresh sriracha for better flavor and adjust the ingredients based on personal preferences.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Mixing and Serving
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg