Spicy Canned Salmon Rice Bowl
This easy Salmon Rice Bowl is fast and easy, made with just a few ingredients! Salmon salad using canned salmon is the star of the dish served over brown rice (I love frozen brown rice from Trader Joes) with diced cucumbers, sriracha, scallions, and furikake or nori. I am always trying to share new, quick lunch ideas that don’t take too much time to make. Earlier this week I posted an avocado quinoa salad as a vegetarian lunch option. Like tuna, canned salmon is a great pantry staple for protein, and it’s budget-friendly. More canned salmon recipes you may like are these Waffled Salmon Cakes, or swap the tuna for salmon in this Mayo-Less Tuna Pasta Salad.
Salmon Rice Bowl Ingredients
Here are the ingredients for the salmon salad:
Salmon: I use canned wild salmon in water because it’s so convenient. If you prefer making your own or using leftover salmon, that works too. Sauce: Light mayo and sriracha with a pinch of salt combine for a creamy, spicy sauce. Scallions: Mix the whites of the scallions in with the salmon.
Below is everything in the rice bowl:
How to Meal Prep Salmon Salad Rice Bowl
This healthy salmon rice bowl is really easy to make. There’s very little prep if you use canned salmon and frozen rice since the scallions and cucumber are the only veggies to chop. You can double or quadruple the recipe for meal prep if you want leftovers for lunches, which will hold in the fridge for up to 4 days.
♬ As It Was – Harry Styles
More Quick Lunch Recipes You Will Love:
Tuna Egg Salad Warm Salad with Artichoke Hearts, Roasted Peppers, Mozzarella Hearts of Palm Noodle Peanut Stir Fry Salmon Sushi Pizza Turkey Club
