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Spicy Canned Salmon Salad Rice Bowl

Prep Time:

15 mins

Cook Time:

​

Serves:

2 Servings

Level:

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About the Recipe

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Ingredients

  • 1 cup chopped English cucumber

  • 1 tablespoon low-sodium soy sauce

  • 1 (14 3/4 ounce) can pink salmon, skin and bone removed, drained and flaked

  • 2 ½ tablespoons chile-garlic sauce (such as Sriracha®)

  • 1 tablespoon light mayonnaise

  • 1 tablespoon rice vinegar

  • 1 cup cooked white rice

  • 1 avocado - peeled, pitted, and sliced

  • 1/2 teaspoon sesame seeds

  • 1 tablespoon chopped green onion for garnish (optional)

Preparation

Step 1


Combine chopped cucumbers and soy sauce in a small bowl and set aside.


Step 2


In a small bowl, combine the salmon, Sriracha®, mayonnaise, and rice vinegar.


Step 3


In a bowl place cooked rice and top it with the salmon mixture, sliced avocado, and chopped cucumber mixture. Sprinkle with sesame seeds. Top with extra Sriracha and green onions if desired.







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