Canned Salmon Salad Rice Bowl

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Canned Salmon Salad Rice Bowl

Crafting a meal that’s both nutritious and satisfying doesn’t have to be a time-consuming task. With our latest kitchen creation, the Canned Salmon Salad Rice Bowl, we’re bringing you the ultimate blend of convenience, flavor and health. This dish is proof that quick pantry staples can be transformed into a delicious meal that delights the senses and nourishes the body.

Imagine tender, fluffy brown rice forming the perfect base for rich, flaky canned salmon, elevated with a vibrant mix of  vegetables and a zesty sriracha mayonnaise that ties it all together. It’s a recipe designed for those busy days when time is scarce but the craving for something wholesome and delicious is strong.

Whether you’re a seasoned chef or a culinary novice, this Canned Salmon Salad Rice Bowl is bound to become a go-to in your lunch recipe repertoire. Join us as we dive into the simplicity and elegance of this dish, promising a meal prep wonder that is as easy as it is flavorful.

How to Make Canned Salmon Salad

Dive into a world of flavor and nutrition with our Canned Salmon Salad Rice Bowl, a dish that marries convenience with the art of healthy eating. Designed to serve four, this recipe is not just a feast for the senses but also a nod to mindful eating, packing a wholesome two hundred and one calories per serving. For those navigating the Nutrisystem plan, this delightful bowl counts as one SmartCarb, one PowerFuel and one Extra, making it a balanced meal that fits seamlessly into your menu. Don’t forget to log it in the NuMi app!

Ingredients and Preparation

The foundation of this dish is built on simple yet rich ingredients. Start with five ounces of canned salmon, known for its heart-healthy omega-three fatty acids and high-quality protein. Mix this with a tablespoon of light mayonnaise and a teaspoon of sriracha for a creamy, spicy kick that elevates the salmon’s natural flavors. Lay this mixture over a bed of one and a half cups of cooked brown rice – a SmartCarb that offers fiber, aiding in digestion and providing sustained energy.

Freshness and Flavor

The freshness in this bowl comes from the vibrant vegetables: two Persian cucumbers and a quarter of a red bell pepper, both chopped for crunch and color, alongside half an avocado, adding creaminess and healthy fats. The unique addition of a package of crumbled roasted seaweed snacks introduces a textural contrast and an umami flavor that’s both surprising and satisfying. Finally, a sprinkling of chopped scallion adds a sharp, fresh finish that pulls all the flavors together.


To assemble, simply combine the salmon, mayonnaise and sriracha in a small bowl. In your serving bowl, layer the cooked brown rice and arrange the cucumbers, red peppers, avocado and seaweed around the flavorful salmon mixture. Garnish with the scallions just before serving to ensure they retain their crispness.

This Canned Salmon Salad Rice Bowl is not just a meal; it’s a testament to the beauty of combining straightforward ingredients to create something truly special. Enjoy the harmony of tastes and textures that make this dish a memorable one.

Customizing Your Canned Salmon Salad

One of the joys of cooking is making a recipe your own, and this Canned Salmon Salad Rice Bowl offers endless possibilities for customization to suit your taste or dietary needs. Here are some ideas to inspire your creativity and help you tailor this dish to your liking:

Alternative Proteins

  • Tuna or Chicken – If salmon isn’t your preference, canned tuna or shredded chicken can serve as excellent substitutes, offering a different flavor profile while maintaining the dish’s nutritional benefits.
  • Plant-Based Options – For a vegetarian or vegan version, consider using chickpeas, marinated tofu or tempeh in place of the salmon. These alternatives will still provide a hearty protein source.

Rice Varieties

  • Quinoa or Cauliflower Rice – For a higher protein content or a lower-carb option, quinoa can replace brown rice. Alternatively, cauliflower rice makes a great grain-free base that’s light yet satisfying.
  • Sushi Rice – To add a sticky texture and a hint of sweetness, try sushi rice. It will lend a more traditional sushi bowl feel to the dish.

Additional Vegetables

  • Sweet Corn or Edamame – Add a pop of color and sweetness with corn, or include edamame for an extra protein boost.
  • Pickled Vegetables – Incorporate pickled carrots, radishes or onions for a tangy crunch that contrasts beautifully with the creamy avocado and rich salmon.

Dressing Variations

  • Soy Sauce and Sesame Oil – For an Asian-inspired twist, whisk together soy sauce, sesame oil, a bit of honey and a squeeze of lime. This dressing will add depth and a hint of sweetness.
  • Greek Yogurt Dressing – Mix Greek yogurt with lemon juice, dill and garlic powder for a creamy dressing that adds a refreshing zest.

Toppings and Extras

  • Nuts and Seeds – Sprinkle chopped almonds, walnuts or sesame seeds on top for added texture and a dose of healthy fats.
  • Fresh Herbs – Garnish with cilantro, parsley or dill to introduce a fresh herbal note that brightens the entire dish.
  • Crunchy Chips – For an extra crunch, top your bowl with crushed tortilla chips or wasabi peas, adding texture and a spicy kick.

By playing around with these suggestions, you can create a variety of bowls that keep mealtime exciting. Whether you’re in the mood for something warm and comforting or cool and refreshing, there’s a combination that’s sure to satisfy. Explore these customizations to discover your perfect version of the Canned Salmon Salad Rice Bowl. Refer to the Nutrisystem Grocery Guide for more information on counting ingredient swaps and add-ins on your plan.

If you’re hungry for more delicious salmon, you’ll love our recipe for Air Fryer Salmon Bites

Servings: 4

Calories per Serving: 201

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra


  • 5 oz. canned salmon
  • 1 Tbsp. light mayonnaise
  • 1 tsp sriracha
  • 1 ½ cups cooked brown rice
  • 2 Persian cucumbers, chopped
  • ¼ red bell pepper, chopped
  • ½ avocado, chopped
  • 1 package roasted seaweed snacks, crumbled
  • 1 scallion, chopped


  1. In a small bowl, combine the canned salmon, mayonnaise and sriracha.
  2. In a serving bowl, add the rice, cucumbers, red peppers, avocado, seaweed and salmon mixture.
  3. Garnish with chopped scallions before serving.
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