Spicy Canned Salmon Salad Rice Bowl

Ingredients

• 1 cup English cucumber
• 1 tablespoon low-sodium soy sauce
• 1 can pink salmon , 14.75 ounce
• 2.5 tablespoons chile-garlic sauce , such as Sriracha®
• 1 tablespoon light mayonnaise
• 1 tablespoon rice vinegar
• 1 cup cooked white rice
• 1 avocado
• 0.5 teaspoons sesame seeds
• 1 tablespoon green onion for garnish , optional

Instructions

1. 1

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

2. 2

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

3. 3

   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.