Spicy Canned Salmon Salad Rice Bowl

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)

Method

1. In a small bowl, combine the salmon, mayonnaise, sriracha, scallion whites and pinch of salt and mix well.
2. In the bowl you plan to serve in, add the rice.
3. Top it with the salmon salad, chopped cucumber, furikake and scallion greens plus more sriracha if desired.

Nutrition

These per-serving figures are source estimates. Your result will change with the ingredients, brands and portions you use.

Original source

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About this recipe

Calm Diet is a home-cooking reference, not personalised nutrition guidance. Review ingredient labels and adapt the recipe to your household's needs.

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