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Spicy Canned Salmon Rice Bowl

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This quick and easy Sushi-inspired Spicy Canned Salmon Rice Bowl makes an easy high protein, budget-friendly, 5-minute lunch, great for meal prep!

Spicy Canned Salmon Salad Rice Bowl
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.

canned salmon recipes

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:

  • Brown Rice: To speed up this recipe, I use Trader Joe’s frozen brown rice, so the whole dish comes together in five minutes. It’s such a great timesaver! You can also make your own rice or use leftover.
  • Cucumber: I like the crunch from the Persian cucumbers and you don’t need to peel them because the skin is thin, so it’s even quicker to prep! If you want more veggies, carrots, bell peppers, and avocado would also be good.
  • Scallions: Top the salad with the greens of the scallions.
  • Furikake or Nori: Sprinkle nori or furikake over the rice bowl. Nori is dried seaweed that you can crumble over the salad. Furikake is a Japanese seasoning consisting of “sesame seeds, seaweeds, herbs, fish flakes, and salt.” You can buy it on Amazon if it’s unavailable at your local supermarket.

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.

Spicy Canned Salmon Rice BowlBudget friendly Canned Salmon Salad Bowl


DAY 1 of High Protein Lunch Series! This is an easy, budget friendly 5 minute #lunch for 1 (or double for meal prep) See link for full recipe! 25 grams protein per bowl! #easyrecipes #skinnytaste #highproteinlunch

♬ As It Was – Harry Styles

More Quick Lunch Recipes You Will Love:

Spicy Canned Salmon Salad Rice Bowl

4.96 from 45 votes
This quick and easy Sushi-inspired Spicy Canned Salmon Rice Bowl makes a great budget-friendly, high protein lunch!
Course: Lunch, Meal Prep
Cuisine: Asian
Spicy Canned Salmon Salad Rice Bowl
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Yield: 1 serving
Serving Size: 1 bowl


  • 1 5-ounce can skinless wild pink or red salmon, in water drained
  • 1 tablespoons light mayonnaise
  • 2 teaspoons sriracha sauce, plus more for topping
  • 2 scallions, white and greens separated
  • Pinch kosher salt
  • 3/4 cup cooked brown rice, heated
  • ½ cup chopped cucumber, I use Persian cucumbers
  • Furikake or chopped nori and sesame seeds, for garnish


  • In a small bowl, combine the salmon, mayonnaise, sriracha, scallion whites and pinch of salt and mix well.
  • In the bowl you plan to serve in, add the rice.
  • Top it with the salmon salad, chopped cucumber, furikake and scallion greens plus more sriracha if desired.

Last Step:

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Serving: 1 bowl, Calories: 389 kcal, Carbohydrates: 39 g, Protein: 25 g, Fat: 14 g, Saturated Fat: 1.5 g, Cholesterol: 65 mg, Sodium: 757 mg, Fiber: 4 g, Sugar: 4 g


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95 comments on “Spicy Canned Salmon Rice Bowl”

  1. Avatar photo
    Stephen Kendall

    I’ve been diagnosed with wet macular degeneration and have found diet (seed oils, sugar and white flour and trans fats) contributes largely to my condition I’m going to go low carb/ancestral diet. Your low carb recipes look very promising!

  2. This is becoming one of my favourites! I have used both canned and fresh poached salmon at different times and both are great. Brava Gina!

  3. Just made for a quick dinner and my husband and I both loved it! Didn’t have cucumbers so added avocado and carrot.

  4. I made the canned salmon rice bowl but subbed with tuna for lack of salmon. The spice in this meal gave the tuna a little something different that made it feel like a “grown-up” meal if that makes sense.

    Now that I’ve finished eating, I’m wondering how it tastes with gochujang.
    All in all, it was very quick to put together and I’d make it again if pressed for time.

  5. This has become my go to lunch! I love how quick and easy it is to make and that it is so tasty. I have been adding canned salmon to my salads for a while now and this is a new and fun way to enjoy a good-for-you ingredient. I don’t usually eat over rice, but over a bed of spring greens instead. So good!

  6. My husband and I love to double this recipe and have it as an easy dinner. We add edamame for a little something extra.

  7. Excellent make ahead lunch! My life is too chaotic for cooking right now, and this is a delicious lunch that comes together in minutes the night before. I’m so glad that I tried frozen brown rice.

  8. Gina this was soooo good. As usual like all your recipes.
    The only problem I had is that the market Basket where I was didn’t have canned salmon. I had to buy the package. It was fine. I did add some
    Edamame Beans. Great recipe. Thank you…🤗

  9. Avatar photo
    Maureen Connors

    Love your recipes!! Looks delicious and looking forward to trying. Question however. I like watching videos of the recipe and it looks like you’re using mustard as opposed to mayo also added sesame oil?! Thanks

  10. another recipe i added to my list of “make again”. i also add avocado, tomatoes, cilantro if handy and marinate/dress the cucumbers time permitting

  11. This was really tasty. I wasn’t sure what to expect with the siracha, but it is very well-balanced over all and a simple dinner to make. I would totally add this to the rotation.

  12. So good! The only thing I did different was used half the siracha which was spicy enough for me. Thanks for another winner!

  13. Love this recipe, tastes so fresh! I did a few things differently:
    Used 1/2 cooked white rice
    Marinated the cucumber in rice vinegar and low-sodium soy sauce
    Added a cup of salad greens, tossed with 1 tsp olive oil and some of the cucumber marinade.
    Added some sliced avocado
    Saved half the salmon mixture for a snack later
    Comes to 8 WW points

  14. Has anyone tried this either without the rice or with cauliflower rice or other substitute ? Just wondering how I can drop the carb count a bit. Thank you!

    1. I’ve served it on a bed of spinach and it was great. I feel like that would minimize most of the carbs but I’m not sure to what extent since I don’t actually keep up with that.

      1. I didn’t have brown rice so I just made it for lunch today using cauliflower rice and added a little soy sauce to the “rice”. It was delicious!

  15. I have canned pink salmon, but had a craving for smoked salmon. I used that and it is so good! No need for adding salt. I will use it with the canned next time. Great recipe!

  16. I love this recipe. It’s in constant rotation! Is the WW points with the rice? Or just the salmon mixture alone?

  17. Hi! How is this recipe 2 points when 3/4 cup of rice is 4 points? Any help understanding this is appreciated!!

  18. First try at brown rice and it turned out ! A delicious bowl , filling and so few WW points . Perfect go to lunch .

  19. Absolutely easy and delicious! Pleasantly surprised and will definitely have this on rotation. Made exactly as the recipe states and it did not disappoint.

  20. Avatar photo
    Kristie Lawrence

    This was so delicious, my husband and I both agreeded it’s a keeper. In fact, I have made it several times since seeing the video on Pinterest. I’m a huge fan and have many if your books! This is an easy, healthy meal that reminded me of sushi. The texture of the rice and cucumbers and the taste of the salmon with the creaminess from the mayo and kick from the sriracha and sprinkle of sesame; it reminds me of a spicy salmon roll. Absolutely fantastic!

  21. One of my favorite easy meals. I’ll add what I have in my fridge, for dinner tonight I added shredded carrots and shelled edamame  

  22. I’m from Alaska and we can our own salmon every summer. Decided to try this out with some of our salmon and it did not disappoint! I did add some avocado chunks to mine! 

  23. I made this after my workout. I didn’t have scallions, I topped it with Everything On A Bagel instead of sesame seeds. It was still good.

  24. So good!! I used short grain brown rice & subbed in fat free greek yogurt for the mayo. One of my favorite lunches.

  25. Avatar photo
    Repeatedly being tossed back

    Very annoyed with the page.  Trying to read the comment for variations and repeatedly tossed back to the top…even as I type.  Maddening as taken about 7 tries to type this 

  26. This is amazing and is now part of the regular recipe rotation. We sub canned tuna instead of the salmon.

  27. This was delicious. I didn’t have cucumber so added some red bell pepper. There were plenty of leftovers to have for lunch tomorrow.

  28. I’ll admit, I wasn’t expecting much when I started making this dish. I’m not a fan of canned fish, and I wasn’t sure how well the ingredients would mesh. I will say, however, that the finished product exceeded my expectations. It’s very filling and the perfect meal when you want something light, with a variety of textures. This is a fantastic lunch recipe and one that I’ll be making in the future. I really liked the spiciness.

  29. Avatar photo
    Carol Peine Raleigh

    I’m going to shop for ingredients  for this today, but I’ll buy Joseph’s pita (1 point). I am definitely in the weight loss group, so this is an easy swap!

  30. Just curious how vital to the taste are the furikake or nori to the recipe? I haven’t made it yet but going shopping tomorrow and will have everything on hand and ready to go once I find out! Love those easy recipes, keep them coming!

      1. I used everything bagel seasoning since I didn’t have the other spices. I’ve never eaten canned salmon before, not as bad as I was expecting it to be—will look for the boneless skinless next time as I didn’t know that was an option until I read these comments. Pretty tasty. Thank you. 

  31. Hi there! Love the sound of this recipe, but I’m allergic to eggs unfortunately. Do you have any thoughts of what I could substitute the Mayo with for the creaminess? I don’t know if Greek yoghurt could work? Thanks in advance if anyone has suggestions 🙂

  32. So easy and so good!  Definitely will keep cans of salmon in the pantry for this protein rich lunch. 

    1. Made this today for lunch- so quick and refreshing on a super hot day! I will probably make ahead and bring to the pool in a cooler this summer. I was out of the furikake and it still didn’t feel like it was missing anything. More easy, quick lunch options please! 🙂

  33. I made this but used shelled edamame in place of the cucumber because I had it on hand. Great flavor in this dish, with a nice little kick.

  34. Made this today after eyeing it for some time. What a delightfully easy lunch to throw together! It is definitely going on the rotation! Sooooo good…..thank you for sharing!

  35. When I go to track this with the link in my WW app the light Mayo is listed as Mayo instead of light so the points are not correct. Just wanted to let you know but thank you for providing a link to the app

  36. Such a simple, delicious, quick lunch!! I bought the seasoning just for this recipe and it really makes the bowl feel special and sushi-ish 🙂 Added pickled red onions, avocado, and minced bell pepper. Will be keeping this on the lunch rotation!

  37. Made this for lunch today and it was delicious. Perfect quick and easy lunch. I’ll definitely be adding this to my rotation. 

  38. Made this tonight for myself for dinner. I used spicy chili sesame oil (from TJs) instead of sriracha because I prefer it’s taste. Also used zucchini instead of cukes cause that’s what I had. Added avocado. I mention all these changes to show how versatile this awesome recipe is! Thanks Gina!

  39. I didn’t have scallions so I left them out and added a little dried minced onion, but this was still a delicious easy meal! Good flavors and perfect amount of spice. Used a minute rice cup so it was even easier – definitely going to keep this in rotation for easy one-person meals!

    1. I had this same question today so I called my mom. She said just to scrape off the skin and as many of the bones as you can. The backbones are the ones you definitely want to get. It’s okay if you miss a few rib bones because they are so soft. I also heaped on sesame seeds. I hoped the crunch would keep me from noticing/being grossed out if I came across a bone – it worked.

  40. I wanted to make this today but only had shrimp and quinoa on hand. Still so good and super easy. I plan to make it as directed next week for lunch planning!

  41. So delicious! I just made this for a quick brunch because I had all the ingredients on hand, including the TJ’s frozen brown rice. It took me just a little over 5 minutes…super easy, and soooo good! I added some avocado on top, and it was perfect! Thank you for such a quick, yummy recipeM

  42. This looks great! I want to incorporate more salmon in my diet; but being a single-person household, buying big pieces of salmon just doesn’t happen.

  43. This sounds delicious, but I’m a total lightweight when it comes to spicy- any possible siracha substitution suggestions? 😬