Japanese-inspired

Tinned Salmon Seaweed Rice Salad

A pantry-friendly rice salad with tinned salmon, cucumber, avocado, edamame, nori, sesame, and a rice-vinegar soy dressing.

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Tinned Salmon Seaweed Rice Salad

Tinned seafood is useful for Recipes Worth Cooking because it solves a real lunch problem: fast protein that does not require cooking.

Salmon gives the salad enough substance to feel like a meal, not a side.

Seaweed, sesame, cucumber, and rice vinegar lean into a clean, savory flavor profile.

The edamame adds fiber and more protein, while avocado keeps the bowl from feeling too lean.

Use cooled rice, not hot rice.

Warm rice wilts the cucumber and nori, while cooled rice lets the dressing coat each grain without turning the salad heavy.

For another recipe in this seed collection, try Yuzu Hot Honey Salmon Rice Bowls or Kimchi Tuna Rice Bowls.

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Directions

  1. Whisk rice vinegar, soy sauce, sesame oil, and sesame seeds in a large bowl.
  2. Add cooled rice and toss until the grains are coated.
  3. Fold in salmon, edamame, cucumber, and avocado.
  4. Tear nori over the salad right before serving.
  5. Taste and adjust with more vinegar or soy sauce if needed.
  6. Serve chilled or at room temperature.

Nutrition

Nutrition Information

Estimated per serving: 480 calories, 30 g protein, 50 g carbohydrates, 18 g fat.

Variations

Recipe Variations

- Use tinned sardines or tuna instead of salmon.
- Add kimchi for a fermented note.
- Serve in lettuce cups for a lighter meal.

Notes

  • Use salmon packed in olive oil for a richer salad.
  • If using freshly cooked rice, spread it on a plate to cool quickly.
  • Add the nori at the end so it keeps some texture.

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