Skinnytaste · by Gina Homolka★ 4.9 (104)
Spicy Canned Salmon Salad Rice Bowl
NUTRITION · PER SERVING5M COOK
CAL 23%·PRO 70%
CARBS 60G53% OF CAL
5G FIBER51G OTHER5G TOTAL SUGAR
FAT 9G18% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, sushi-inspired rice bowl topped with spicy canned salmon, fresh cucumber, and sesame seeds. Budget-friendly, high in protein, and ready in minutes.
mainjapanesebowlfishdairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 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)
At a glance
PER SERVING · TIME 5M
CAL 23%·PRO 70%
CARBS 60G53% OF CAL
5G FIBER51G OTHER5G TOTAL SUGAR
FAT 9G18% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 1498mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 98mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.