Try this Salmon Rice Bowl recipe with sriracha, scallions, and cucumber. It’s quick, tasty, and perfect for a nutritious meal. Garnish with furikake for extra flavor!
Salmon Rice Bowl: Easy and Flavorful
Quick lunch ideas This simple and delicious salmon rice bowl is the ticket! This recipe is so easy and quick, too! The main attraction, however, is a tasty canned salmon salad that’s super handy when you’re in a hurry. Serve it over some brown rice (I’m a big fan of Trader Joe’s frozen brown rice) and add some diced cucumbers, a drizzle of sriracha, chopped scallions, and a sprinkle of furikake or nori. Yum!
I’m always on the hunt for new, quick lunch ideas that don’t take too much time to whip up. Earlier this week, I posted an avocado quinoa salad as a vegetarian option—it’s another great, speedy lunch idea! Canned salmon, much like tuna, is an awesome pantry staple. It’s packed with protein and super budget-friendly.
Recipe: Salmon Rice Bowl
Ingredients (1 bowl)
Cooking Instructions
For the Salmon Salad: Combine drained and flaked salmon in a small bowl with mayo, sriracha, scallion whites (if using), and salt.
The Brown Rice Bowl: In a serving bowl, put your hot brown rice.
To Assemble: Spoon salmon salad over rice, top with cucumber pieces, furikake (rice seasoning), and scallion greens. If you prefer a slightly stronger flavor, add as much sriracha as you like.
Serve: Enjoy immediately or store in an airtight container for later.
Tips and Tricks
- Preheat Rice: Warm the rice before assembling the bowl to ensure everything stays at the right temperature.
- Mix Gently: When combining the Sriracha mayo with salmon, mix gently to avoid breaking up the salmon too much.
- Customize Veggies: Feel free to add other fresh veggies like shredded carrots or bell peppers for extra crunch.
Benefits of This Recipe
- Nutritious: Combines protein-rich salmon with fiber-filled brown rice and fresh vegetables for a balanced meal.
- Quick and Easy: Perfect for busy weeknights, with minimal prep and cooking time.
- Customizable: Adjust ingredients and spice levels to suit your taste preferences.
Nutritional Details
This Salmon Rice Bowl provides a good balance of protein, healthy fats, and fiber, making it a great option for a quick and nutritious meal. It’s packed with essential nutrients to support a healthy diet.
Important Things About This Recipe
- Meal Prep Friendly: Ideal for making in advance and storing for quick meals.
- Family-Friendly: Mildly spiced with Sriracha, making it suitable for kids and adults alike.
- Versatile: Easily adaptable with different vegetables and garnishes.
Enjoy this Salmon Rice Bowl for a flavorful, easy-to-make meal that fits perfectly into any busy schedule!
Salmon Rice Bowl Recipe
Ingredients
- 1 5-ounce can skinless wild pink or red salmon, drained
- 1 tablespoon light mayonnaise
- 2 teaspoons sriracha sauce plus more for topping
- 2 scallions white and green, separated
- Pinch of kosher salt
- 3/4 cup cooked brown rice heated
- 1/2 cup chopped cucumber Persian cucumbers recommended
- Furikake or chopped nori and sesame seeds, for garnish
Instructions
- For the Salmon Salad: Combine drained and flaked salmon in a small bowl with mayo, sriracha, scallion whites (if using), and salt.
- The Brown Rice Bowl: In a serving bowl, put your hot brown rice.
- To Assemble: Spoon salmon salad over rice, top with cucumber pieces, furikake (rice seasoning), and scallion greens. If you prefer a slightly stronger flavor, add as much sriracha as you like.
- Serve: Enjoy immediately or store in an airtight container for later.
Notes
- Use Canned Salmon: Opt for a can of salmon. Choose skinless wild salmon (it’s cheaper and easier) to add some protein without any extra time or effort. Make sure to drain it well, unless you like things really wet.
- Make It Spicy: Increase the sriracha if you like it on the spicy side. Love the heat? More Sriracha to Taste When Serving!
- Rice Options: We used brown rice for its nutrition benefits, but white rice or quinoa will also work equally well if that is what you prefer!
- Persian cucumbers would be great if you could find them that time in the morning for their crunchier skin and fewer seeds, but regular cucumbers are OK here too.
- Garnish: Furikake (my favorite has bonito flakes in it!) provides an additional layer of delicious savory-sweet flavor. However, if furikake is unavailable, crispy, umami-rich chopped nori and sesame seeds are equally delicious.
