Description
Spicy canned salmon rice bowl is a quick, protein-packed lunch made with pantry staples, bold flavors, and fresh toppings. This nutritious dish is perfect for meal prep, gluten-free diets, and low-carb adaptations.
Ingredients
Scale
- 1 (6 oz) can wild salmon, drained and flaked
- 1 cup cooked white or brown rice (or cauliflower rice)
- 1/4 cup diced cucumber
- 1/4 cup shredded carrots
- 1/4 avocado, sliced
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon soy sauce or tamari
- 1/2 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chopped green onion
- 1 teaspoon sesame seeds
- Optional: nori strips, pickled ginger, edamame
Instructions
- Make the sauce: In a small bowl, whisk together mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil.
- Mix the salmon: Drain and flake the canned salmon. Mix with half of the sauce.
- Assemble the bowl: Layer rice or cauliflower rice in a bowl. Top with salmon, cucumber, carrots, avocado, and optional toppings.
- Finish and serve: Drizzle with remaining sauce. Sprinkle sesame seeds and green onions. Serve immediately or chill for meal prep.
Notes
- Use cauliflower rice for a low-carb option.
- Store components separately for best texture in meal prep.
- Swap mayo with Greek yogurt for a lighter, egg-free sauce.
- Try quinoa or shredded cabbage for different base options.
- Garnish with chili crisp or kimchi for a spicy boost.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 55mg