- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Canned salmon mixed with rice vinegar, Sriracha, and mayonnaise makes this one spicy salmon salad rice bowl. Fresh cucumbers, quickly marinated in soy sauce, and sliced avocado add some coolness. Feel free to make this bowl your own by adding more ingredients.
Ingredient:
- 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)
