Spicy Canned Salmon Rice Bowl
A quick and delicious rice bowl topped with spicy canned salmon, creamy mayonnaise, and fresh toppings, making it perfect for weeknight dinners or lunches.
Ingredients
For the Base
- 1 can canned salmon, drained You can substitute fresh salmon if preferred.
- 1 cup cooked rice Brown rice or cauliflower rice can be used for a healthier option.
For the Sauce
- 1 tablespoon mayonnaise Greek yogurt can be used for a lighter option.
- 1 teaspoon Sriracha Adjust to taste or replace with a mild chili sauce.
To Serve
- 1 piece green onion, chopped
- 1/2 piece avocado, sliced Choose ripe avocados that yield slightly when pressed.
- to taste soy sauce For drizzling.
- to taste sesame seeds For garnish.
Instructions
Preparation
- In a bowl, mix the drained salmon with mayonnaise and Sriracha until well combined.
- Place the cooked rice in a serving bowl, ensuring it cools slightly before topping.
Assembly
- Spoon the spicy salmon mixture over the rice evenly.
- Add in the chopped green onion and sliced avocado on top.
- Drizzle with soy sauce and sprinkle sesame seeds for garnish.
- Serve immediately and enjoy your delicious Spicy Canned Salmon Rice Bowl!
Notes
You can prepare the salmon mixture in advance and store it in the refrigerator for up to two days. Leftover salmon mixture and rice should be stored separately in airtight containers.