Spicy Canned Salmon Salad Rice Bowl

• portions: 2 servings
• temps actif: 15 minutes
• temps total: 15 minutes

Ingrédients

1 (14.75 ounce) can pink salmon, skin and bone removed, drained and flaked

1 tablespoon light mayonnaise

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

1 tablespoon rice vinegar

1 cup cooked white rice

1 cup chopped English cucumber

1 tablespoon low-sodium soy sauce

1 avocado - peeled, pitted, and sliced

½ teaspoon white sesame seeds

1 tablespoon chopped green onion for garnish (optional)

Instructions

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

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

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.