← All Recipes

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.

Nut-FreeEgg-FreeDairy-FreeGluten-Friendly Main Dish
Prep: 5 min Cook: 20 min Total: 25 min Servings: 2–3 Difficulty: Easy

Allergens: Contains Fish (salmon).

Ingredients

  • 1 can (6 oz) canned salmon, drained
  • 1½ cups rice, uncooked
  • 1 can (15 oz) corn, drained
  • 1 tablespoon vegetable oil

Optional Extras

  • 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

Instructions

  1. 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.
  2. While the rice cooks, drain the salmon. Flake it with a fork in a bowl, removing any large bones or skin.
  3. Drain the corn. Toss it with the vegetable oil, salt, and pepper if you have them.
  4. Serve bowls of rice topped with flaked salmon and corn. Drizzle with soy sauce, lemon juice, or hot sauce.

Notes

  • 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.