Canned Salmon Rice Bowls with Sriracha Mayo
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 5 min
- Cost
- $18.50
- Nutrition
- 580 cal · 32g protein
- 20-min
- quick
- budget
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain rice
Canned Salmon Rice Bowls with Sriracha Mayo is a Asian weeknight dinner that serves 4 and is on the table in about 15 minutes, for around $19 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Eggs · Gluten · Soy · Fish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cans canned salmon
- 3 pouches (8.8 oz) cooked jasmine rice
- 1 count cucumber
- 2 count avocado
- ¼ cup mayonnaise
- 1 tbsp sriracha
- 2 tbsp soy sauce
- 1 package roasted seaweed snacks
- 1 tsp sesame seeds
Steps
- Heat the rice pouches in the microwave according to the package, or use leftover rice warmed in the microwave.
- Drain and flake the salmon, removing any large bones, and toss with the soy sauce.
- Stir the mayo and sriracha together. Slice the cucumber and avocado.
- Build bowls with rice, salmon, cucumber, and avocado, drizzle with sriracha mayo, and sprinkle with sesame seeds.
- Serve with seaweed snacks for scooping. Leave the sriracha mayo off for kids and give them plain mayo or soy sauce.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 54 g
- Fiber
- 9 g
- Sugar
- 7 g
- Fat
- 27 g
- Saturated fat
- 4 g
- Sodium
- 880 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop