Spicy Canned Salmon Rice Bowl

This easy Sushi-inspired Spicy Canned Salmon Rice Bowl makes for a delicious, budget-friendly lunch that is high in protein.

Spicy Canned Salmon Rice Bowl

This quick and easy Salmon Rice Bowl can be made in just a few minutes. Salmon salad made with canned salmon is served over brown rice (Trader Joes frozen brown rice is my favorite) with diced cucumbers and scallions. I am always trying to share new, quick lunch ideas that don’t take too much time to make. As a vegetarian option, I posted this avocado quinoa salad earlier in the week. Like tuna, canned salmon is a great pantry staple for protein, and it’s budget-friendly. You might also like these Waffled Salmon Cakes or this Mayo Less Tuna Pasta Salsa.

Salmon Rice Bowl Ingredients

Here are the ingredients to make the Salmon salad:

• Salmon: I use canned wild salmon in water because it’s so convenient. You can also make your salmon from leftovers or make your own.
• Sauce:Light mayo and Sriracha, combined with a pinch of salt, make a creamy, spicy sauce.
• Scallions:Mix the whites from the scallions with the salmon

Here is everything you need to know about the Rice bowl

• Brown Rice To speed up this recipe, I use Trader Joe’s frozen brown rice, so the whole dish comes together in five minutes. It’s such a great timesaver! You can also make your very own rice, or use the leftovers.
• Cucumber: I like the crunch from the Persian cucumbers and you don’t need to peel them because the skin is thin, so it’s even quicker to prep! You can also add bell peppers, carrots, and avocado if you are looking for more vegetables.
• Scallions:Serve the salad with the greens from the scallions.
• Furikake and Nori:Sprinkle furikake or nori over the rice bowl. You can crumble nori over the salad. Furikake is a Japanese seasoning consisting of “sesame seeds, seaweeds, herbs, fish flakes, and salt.” You can buy it on Amazon if it’s unavailable at your local supermarket.

How to Make a Salmon Salad Rice Bowl

This healthy salmon rice bowl can be made in a matter of minutes. There’s very little prep if you use canned salmon and frozen rice since the scallions and cucumber are the only veggies to chop. If you need leftovers for lunches, you can double or quadruple this recipe.

Here are more quick lunch recipes you will love: