Canned Salmon Rice Bowls with Cucumber, Avocado, and Nori

These easy salmon rice bowls combine fluffy rice, seasoned canned salmon, crisp cucumber, creamy avocado, nori, sesame seeds, and a tangy yogurt-sriracha sauce. Use the mild sauce option for a family-friendly meal.

Prep: 20 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups (285 g) long-grain white rice
• 2.25 cups (530 ml) water
• 20 ounces (567 g) canned salmon, drained
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) rice vinegar
• 1 large (about 300 g) english cucumber
• 2 medium (about 340 g total) avocados
• 2 sheets nori sheets
• 0.75 cup (180 g) plain greek yogurt
• 1 tablespoon (15 g) sriracha
• 1 tablespoon (9 g) sesame seeds
• 1 medium lime

Cooking instructions

1. Rinse the rice under cold water until the water runs mostly clear. Combine it with the water in a medium saucepan and bring to a boil over medium-high heat. (about 5 min) — Boiling
2. Reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork. (about 20 min) — Low heat
3. While the rice cooks, flake the drained salmon into a bowl. Stir in the soy sauce and rice vinegar. For food safety, use salmon that was commercially canned and properly sealed; no additional cooking is required. (about 5 min) — Room temperature
4. Make the sauce: whisk the yogurt, sriracha, and 1 tablespoon lime juice until smooth. For a mild sauce, omit the sriracha and add 1 teaspoon lime juice plus 1 teaspoon honey instead. (about 3 min) — Room temperature
5. Dice the cucumber, halve and slice the avocados, and cut or crumble the nori into bite-size pieces. (about 5 min) — Room temperature
6. Divide the rice among 4 bowls. Top with the salmon, cucumber, avocado, and nori. Drizzle with the yogurt sauce and sprinkle with sesame seeds. Serve immediately. (about 2 min) — Serve warm