Spicy Canned Salmon Salad Rice Bowl

• servings: 1 serving
• total time: 5 minutes

Ingredients

1 5-ounce can skinless wild pink or red salmon (in water drained)

1 tablespoons light mayonnaise

2 teaspoons sriracha sauce (plus more for topping)

2 scallions (white and greens separated)

Pinch kosher salt

3/4 cup cooked brown rice (heated)

½ cup chopped cucumber (I use Persian cucumbers)

Furikake or chopped nori and sesame seeds (for garnish)

Directions

In a small bowl, combine the salmon, mayonnaise, sriracha, scallion whites and pinch of salt and mix well.

In the bowl you plan to serve in, add the rice.

Top it with the salmon salad, chopped cucumber, furikake and scallion greens plus more sriracha if desired.

Nutrition

• Serving Size: 1 bowl
• Calories: 389 kcal
• Total Fat: 14 g
• Saturated Fat: 1.5 g
• Cholesterol: 65 mg
• Sodium: 757 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 25 g