For the Spicy Salmon:
- 2 cans (6-7 ounces each) of canned salmon, drained and flaked
- 3 tablespoons mayonnaise
- 1-2 tablespoons Sriracha sauce (adjust to your spice preference)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Rice Bowl:
- 2 cups cooked rice (white or brown, your choice)
- 1 cup cucumber, diced
- 1 cup carrot, grated
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped (for garnish)
- Lime wedges, for serving (optional)
Instructions:
Prepare the Spicy Salmon:
- In a mixing bowl, combine the canned salmon, mayonnaise, Sriracha sauce, soy sauce, sesame oil (if using), garlic powder, salt, and black pepper. Mix until everything is well combined. Taste and adjust the spiciness and seasoning as needed.
Prepare the Rice Bowl Components:
- Cook your choice of rice according to the package instructions. Allow it to cool slightly.
- Dice the cucumber, grate the carrot, dice the red bell pepper, and finely chop the red onion.
- Prepare lime wedges for serving if desired.
Assemble the Rice Bowl:
- Divide the cooked rice among serving bowls.
- Top the rice with portions of the spicy canned salmon mixture.
- Arrange the diced cucumber, grated carrot, diced red bell pepper, and chopped red onion around the salmon.
Garnish and Serve:
- Garnish the rice bowls with fresh cilantro or parsley.
- Serve with lime wedges on the side for squeezing over the bowl to add a burst of citrus flavor.
Enjoy:
- Mix everything together in the bowl before eating to combine all the flavors and textures.
This spicy canned salmon salad rice bowl is a quick and tasty meal that's packed with protein and fresh veggies. It's perfect for a satisfying lunch or dinner when you want something both spicy and healthy.