5 Minute Salmon Bowl Recipe

This quick and easy salmon bowl recipe features canned salmon salad over rice with fresh cucumbers, shredded cabbage, and spicy mayo.

Prep Time5

Total Time5

Servings: serving

Calories: 222kcal

Get Recipe Ingredients

In a small bowl, combine the salmon, mayonnaise, spicy sauce, and the white part of scallions. In a separate bowl, add the cucumbers, shredded cabage , and radish slices and toss with the rice vinegar to taste. You can add a pinch of salt if you prefer.
To make the salmon bowl, add the cooked grains (rice) and top with salmon and the chopped cucumber mixture.
Garnish with the remaining scallion tops and fresh herbs.

Salmon: I'm using canned salmon because I always have it stocked in the pantry for quick meals. My favorite brand is Trident, which I pick up from Costco, but if you have cooked salmon, use that!
Spicy sauce: We love sambal oelek, but use your favorite hot sauce, like sriracha.
Rice: I'm using cooked jasmine coconut rice, but cooked brown rice or quinoa is also delicious and nourishing. I like to meal prep my grains and have ready in the refrigerator. If I need to make them quick, you can cook jasmine rice in the Instant Pot for 4 minutes, or quinoa in 1 minute.
Fresh herbs: I'm particularly fond of fresh mint in this recipe, but fresh basil or cilantro leaves (or a combination) are also delicious and elevate this simple meal.
Meal Prep: When stored in airtight containers, cucumbers will last in the fridge for 1-2 days, shredded cabbage for 2-3 days, and radishes, for the best crispness, should be used within a day.
Salmon Salad: If desired, the salmon salad can be easily doubled or even quadrupled for meal prep. It will keep in the fridge for up to 4 days.