Ingredients:

  • 2 cups (350 g) Cooked Rice, warm (Jasmine or short-grain preferred)
  • 7 oz (200 g) Canned Salmon (1 large tin, skinless and boneless, thoroughly drained)
  • 3 Tbsp (45 ml) Mayonnaise (full fat)
  • 5 Tbsp (22 ml) Gochujang (Korean Chili Paste)
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 tsp (5 ml) Rice Vinegar
  • 1 tsp (5 ml) Fresh Lime Juice (optional)
  • Pinch of Salt (To taste)
  • 2 stalks Spring Onions, thinly sliced (green parts only)
  • 1/2 medium Cucumber, finely diced
  • 1/2 medium Avocado, sliced or cubed
  • 1 tsp Furikake (Japanese seasoning) or toasted sesame seeds
  • Sriracha (optional drizzle, To taste)

Instructions:

  1. If using refrigerated or leftover rice, gently reheat it until warm (microwave for 1-2 minutes or steam in a saucepan). Divide the warm rice evenly between the two serving bowls to form the base.
  2. Open the canned salmon and drain it extremely thoroughly. Flake the salmon gently into a medium mixing bowl, ensuring no large clumps remain.
  3. Add the mayonnaise, Gochujang, sesame oil, rice vinegar, and lime juice (if using) to the flaked salmon. Stir until all ingredients are completely combined and the salmon is fully coated in the creamy, spicy sauce. Taste and adjust salt and spice level as needed.
  4. Prepare the fresh toppings: thinly slice the spring onions and dice the cucumber. Slice the avocado just before assembling to prevent browning.
  5. Spoon half of the prepared spicy salmon mixture over the rice in each bowl. Artistically arrange the fresh cucumber, avocado slices, and spring onions over the salmon and rice.
  6. Finish the bowls with a generous sprinkle of Furikake or toasted sesame seeds. Drizzle a touch of extra Sriracha over the top if a serious kick is desired. Serve immediately.