Ingredients:

  • 2 cups cooked white rice, hot (400 g total; ~1 cup/200 g per bowl)
  • 2 cans canned salmon (pink or sockeye), drained (6 oz / 170 g each)
  • 1/2 teaspoon lightly toasted sesame oil (2.5 mL)
  • 1 teaspoon low-sodium soy sauce or tamari (5 mL)
  • 1 teaspoon lime or lemon juice (5 mL)
  • 2 tablespoons mayonnaise (30 g; Japanese mayo like Kewpie recommended)
  • 1 tablespoon sriracha (15 g) or gochujang thinned with water (adjust to taste)
  • 1/2 teaspoon rice vinegar (optional; 2.5 mL)
  • 1/2 cup cucumber, thinly sliced or matchsticks (50 g)
  • 2 tablespoons scallions, thinly sliced (12 g)
  • 1 teaspoon toasted sesame seeds (3 g)
  • 1 teaspoon crumbled nori or furikake (2–3 g)
  • Lime wedge, pickled ginger, or sliced avocado (optional, for finishing)
  • Salt and pepper to taste (optional)

Instructions:

  1. Prepare rice: if rice is cold, warm quickly in the microwave covered 45–60 seconds per bowl with a splash of water or steam briefly; fluff and keep hot.
  2. Make the spicy mayo: in a small bowl combine mayonnaise, sriracha, and rice vinegar (if using); taste and adjust heat, then set aside.
  3. Drain and flake salmon: open cans, drain excess liquid, then use a fork to gently flake salmon into large chunks and remove any large bones if desired.
  4. Season the salmon: in a mixing bowl add sesame oil, soy sauce, and lime or lemon juice to the flaked salmon and toss gently to coat.
  5. Combine salmon and spicy mayo: fold about half of the spicy mayo into the seasoned salmon (reserve the rest for drizzling) and mix until evenly coated while retaining flaky texture.
  6. Assemble bowls: divide warm rice between two bowls, spoon the salmon mixture over the rice, and drizzle remaining spicy mayo over the top or serve it on the side.
  7. Add toppings and finish: arrange cucumber, scallions, toasted sesame seeds, crumbled nori or furikake, and optional avocado or pickled ginger; serve immediately.