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Canned Salmon Rice Bowl

This canned salmon rice bowl pairs tender stovetop rice with a creamy, tangy salmon mixture and fresh cucumber, avocado, scallions, and sesame seeds. It comes together in bowls with a simple mayonnaise, soy sauce, sriracha, and lime dressing.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting time 10 minutes
Total Time 38 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice
  • 1.5 cups water
  • 0.25 tsp salt
For the salmon
  • 1 can (14.75 oz) salmon drained, skin and large bones removed, flaked
  • 3 tbsp mayonnaise
  • 1 tsp soy sauce
  • 1 tsp sriracha
  • 1 tsp lime juice
For serving
  • 0.5 cup cucumber diced
  • 0.5 avocado diced
  • 2 scallions scallions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • 1 2-quart saucepan

Method
 

Cook the rice
  1. Rinse the rice under cool water until the water runs mostly clear, then drain it well.
  2. Combine the rice, water, and salt in a 2-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and simmer for 15 to 18 minutes, until the water is absorbed and the rice is tender.
  4. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes.
Mix the salmon
  1. Stir the salmon, mayonnaise, soy sauce, sriracha, and lime juice together in a medium bowl until combined.
Assemble the bowls
  1. Divide the rice between two bowls and top with the salmon mixture, cucumber, avocado, scallions, and sesame seeds.

Notes

For rice with a tender texture, rinse it until the water runs mostly clear. Refrigerate leftovers for up to 3 days; freezing is not recommended because the rice and fresh toppings can lose their texture. For a gluten-free option, use tamari instead of soy sauce.