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.
Ingredients
- English cucumber: 1 cup (chopped)
- low-sodium soy sauce: 1 Tbsp
- pink salmon, skin and bone removed: 1 can (14 3/4 ounce can, drained and flaked)
- ½ tablespoons Chili-garlic sauce (such as Sriracha®): 2 piece
- light mayonnaise: 1 Tbsp
- rice vinegar: 1 Tbsp
- white rice: 1 cup (cooked)
- avocado: 1 piece (sliced)
- sesame seeds: 0.5 tsp
- green onion: 1 Tbsp (for garnish, chopped, optional)
Metric Conversion
Stages of cooking
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Combine chopped cucumbers and soy sauce in a small bowl and set aside.
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In a small bowl, combine the salmon, Sriracha®, mayonnaise, and rice vinegar.
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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.
