Description
A bright and satisfying rice bowl topped with creamy canned salmon mixed in a spicy mayo sauce, fresh vegetables, and fluffy jasmine rice.
Ingredients
- 1 cup uncooked jasmine rice
- 1½ cups water or low-sodium broth
- a pinch of salt
- 2 cans (5–6 oz each) canned salmon, drained
- 3 tablespoons Japanese mayonnaise
- 1–2 tablespoons Sriracha (adjust to heat preference)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon freshly grated ginger (optional)
- 1 clove garlic, minced (optional)
- 1 small cucumber, thinly sliced or diced
- 1 medium carrot, julienned or grated
- ½ cup shelled edamame, cooked
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon furikake seasoning (optional)
- ½ avocado, sliced (optional)
- Nori seaweed snacks, crumbled (optional)
- Lime wedges, for serving (optional)
Instructions
- Rinse the rice under cold water until the water runs mostly clear.
- Combine the rinsed rice, 1½ cups water or low-sodium broth, and a pinch of salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes, then let rest covered for 10 minutes.
- Flake the canned salmon into a bowl, picking out any large bones if you prefer.
- Whisk together Japanese mayonnaise, Sriracha, soy sauce, rice vinegar, sesame oil, ginger, and garlic until smooth.
- Fold the sauce into the flaked salmon gently until coated.
- Slice the cucumber, julienne or grate the carrot, cook the edamame, and slice the green onions and avocado.
- Divide the cooked rice between bowls, top with the sauced salmon, and arrange the cucumber, carrot, edamame, and avocado around or on top.
Notes
For a kid-friendly option, reduce the Sriracha. Cucumber and carrot should be added just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese