Salmon Rice Bowl
Canned salmon flaked over rice with corn and a simple dressing. A light, filling meal that comes together with zero cooking if you use instant rice.
Time
25 min
Difficulty
Easy
Serves
2–3
Ingredients 4 items
- 1 can (6 oz) canned salmon, drained
- 1 ½ cups rice, uncooked
- 1 can (15 oz) corn, drained
- 1 tablespoon vegetable oil
- Optional: Soy sauce, Lemon juice or vinegar, Salt and pepper, Diced fresh tomato on top, Sliced avocado, Hot sauce
Equipment
- Medium pot with lid (for rice)
- Bowl
- Fork
- Can opener
Allergens: Contains Fish (salmon).
Instructions
- Cook the rice: Combine 1½ cups rice and 3 cups water in a pot. Bring to a boil, cover, and reduce heat to low. Cook 18–20 minutes. Fluff with a fork.
- While the rice cooks, drain the salmon. Flake it with a fork in a bowl, removing any large bones or skin.
- Drain the corn. Toss it with the vegetable oil, salt, and pepper if you have them.
- Serve bowls of rice topped with flaked salmon and corn. Drizzle with soy sauce, lemon juice, or hot sauce.
notes & tips
- Instant rice shortcut: Use instant rice and this meal is ready in 5 minutes with no cooking.
- Canned tuna works too. Same method.
- Warm or cold. This is good at room temperature, so it works as a packed lunch.
- Add vegetables: Diced fresh tomato, cucumber, or canned peas all work on top.
- The bones in canned salmon are soft and edible — they're a great source of calcium. But remove them if the texture bothers you.