Spicy Canned Salmon Salad Rice Bowl Recipe

Name: Spicy Canned Salmon Salad Rice Bowl
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 cup chopped English cucumber; 1 tablespoon low-sodium soy sauce; 1 (14.75 ounce) can pink salmon, skin and bone removed, drained and flaked; 2 ½ tablespoons chile-garlic sauce (such as Sriracha®); 1 tablespoon light mayonnaise; 1 tablespoon rice vinegar; 1 cup cooked white rice; 1 avocado - peeled, pitted, and sliced; ½ teaspoon white sesame seeds; 1 tablespoon chopped green onion for garnish (optional)

Ingredients

This recipe was developed for 2 servings. Ingredient amounts adjust automatically, but cooking steps remain the same. Note that not all recipes scale perfectly.

1 cup chopped English cucumber
1 tablespoon low-sodium soy sauce
1 (14.75 oz) can pink salmon, drained, skin and bones removed, flaked
2 tablespoons chile-garlic sauce (e.g., Sriracha)
1 tablespoon light mayonnaise
1 tablespoon rice vinegar
1 cup cooked white rice
1 avocado, peeled, pitted, and sliced
teaspoon sesame seeds
1 tablespoon chopped green onion for garnish (optional)

Directions

In a small bowl, toss the chopped cucumber with soy sauce and let it marinate while preparing the other ingredients.
In another small bowl, combine the flaked salmon, chile-garlic sauce, mayonnaise, and rice vinegar until well mixed.
Spoon the cooked rice into individual serving bowls.
Top the rice with the salmon mixture, followed by avocado slices and the marinated cucumber.
Sprinkle sesame seeds over the top.
Optionally, add extra chile-garlic sauce and garnish with chopped green onions.

Nutrition Facts (per serving)

Calories	908
Total Fat	58g (74%)
Saturated Fat	10g (48%)
Cholesterol	133mg (44%)
Sodium	882mg (38%)
Total Carbohydrate	46g (17%)
Dietary Fiber	15g (52%)
Total Sugars	5g
Protein	54g (108%)
Vitamin C	35mg (38%)
Calcium	85mg (7%)
Iron	3mg (19%)
Potassium	1975mg (42%)

*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary. Nutrient information may be incomplete for some ingredients. If following a medically restrictive diet, consult a healthcare professional before preparing this recipe.

Spicy Canned Salmon Salad Rice Bowl: Origin, Culture, and Unique Traits

History of Origin

The Spicy Canned Salmon Salad Rice Bowl is a modern fusion dish that draws inspiration from several culinary traditions. Its foundation lies in the late 20th-century trend of combining pantry staples with fresh produce to create quick, nutritious meals. While canned salmon became popular during the mid-century boom of preserved seafood, the concept of a rice bowl can be traced back to traditional Japanese donburi. Over time, globalized food culture helped merge these ideas into a convenient, flavor-packed bowl embraced by home cooks seeking both ease and bold taste.

Regional Variations

Though widely prepared in North America, this bowl carries noticeable regional differences. On the U.S. West Coast, it often includes additional vegetables like shredded cabbage or radish to echo coastal health-focused cuisine. In Hawaii, the bowl may lean toward poke-inspired flavors by incorporating sesame oil or seaweed. Meanwhile, in urban food scenes across Canada, cooks frequently add maple-based dressings or smoky spices to highlight local influences.

How It Differs from Similar Dishes

Unlike classic tuna or salmon poke bowls, this dish uses canned salmon rather than sashimi-grade fish, making it more accessible and shelf-stable. It also relies on Sriracha mayonnaise rather than soy-based marinades, giving it a creamier, tangier heat profile. Compared to traditional donburi, it is lighter in preparation rules and more flexible with ingredient substitutions, appealing to modern cooks who prioritize speed and customization.

Where It Is Commonly Served

The Spicy Canned Salmon Salad Rice Bowl is most often enjoyed at home, especially by those seeking a quick lunch or post-work dinner. However, variations of it appear in casual cafs, meal-prep shops, and health-forward eateries that specialize in customizable bowls. It is also popular among students and professionals who favor simple recipes that require minimal cooking.

Interesting Facts

Canned salmon is one of the few preserved foods that retains nearly the same nutrient density as fresh fish, contributing to the bowls high protein content. The combination of avocado and salmon offers a balanced mix of omega-3 fatty acids and healthy fats, making it a favorite among fitness enthusiasts. Additionally, Srirachaone of the recipes key ingredientsrose to global fame thanks to its versatility and mild heat, which pairs particularly well with richer proteins like salmon.

FAQ about Spicy Canned Salmon Salad Rice Bowl Recipe

This recipe makes 2 servings.

Yes, you can substitute canned salmon with other canned fish like tuna or mackerel, but it will slightly alter the flavor.

Yes, the recipe includes Sriracha chile-garlic sauce, which gives it a spicy kick. You can adjust the amount to your preference or omit it for a milder version.

Yes, you can prepare the salmon mixture and cucumber in advance, but it's best to assemble the bowl just before serving to keep the ingredients fresh.

Yes, this recipe can be made gluten-free by ensuring the soy sauce is gluten-free and using a gluten-free rice vinegar.

You can substitute white rice with brown rice, cauliflower rice, or quinoa for a different texture and nutritional profile.

Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. The rice may dry out slightly, so you can add a splash of water when reheating.

Yes, you can use regular mayonnaise if you prefer, but light mayonnaise helps reduce the calorie and fat content.