Canned Salmon Poke Bowl

Place the warm cooked brown rice into a serving bowl and gently fluff it with a fork to separate the grains so they feel light and tender rather than packed. Sprinkle the rice vinegar and a small pinch of salt evenly over the surface. Fold the rice slowly so the seasoning distributes without mashing the grains (the rice should smell lightly fragrant and taste seasoned on its own, not sharp). If you do not have pre-cooked brown rice or need rice quickly, microwave rice is a great option and can be heated according to the package and used exactly the same way.

In a small mixing bowl, add the drained salmon and break it into soft flakes with a fork, keeping some larger pieces so the texture stays pleasant rather than pasty. Add the mayonnaise, chili garlic sauce, sliced scallion whites, sesame oil, and salt. Fold everything together until the salmon is evenly coated and creamy with visible flakes throughout (the mixture should look moist and cohesive but not wet).

Dice the cucumber into small bite-size pieces and lightly pat dry with paper towel so excess moisture does not dilute the bowl. Shred the carrot into fine strands for delicate crunch. Slice the scallion greens thinly so they scatter easily and add a mild fresh onion finish.

Spoon the salmon mixture over one side of the seasoned rice so the layers remain distinct and visually appealing. Arrange the diced cucumber and shredded carrot alongside the salmon rather than mixing them in, which keeps the textures crisp and separate. The bowl should look balanced with warm grains and fresh vegetables clearly visible.

Sprinkle the sliced scallion greens and sesame seeds or furikake evenly over the bowl. Add an extra light drizzle of chili sauce if desired for gentle heat. Serve immediately while the rice is still slightly warm and the vegetables remain cool and crisp for contrast.