Ingredients
Salmon Salad
- 1 5-ounce can skinless wild pink or red salmon, drained
- 1 tablespoon light mayonnaise
- 2 teaspoons sriracha sauce, plus more for topping
- 2 scallions, white and greens separated
- Pinch kosher salt
Rice Bowl
- 3/4 cup cooked brown rice, heated
- 1/2 cup chopped cucumber (Persian cucumbers preferred)
- Furikake or chopped nori and sesame seeds, for garnish
Instructions
- Prepare the Salmon Salad: In a small bowl, combine the drained canned salmon, light mayonnaise, 2 teaspoons of sriracha sauce, the white parts of the scallions, and a pinch of kosher salt. Mix well until evenly combined.
- Assemble the Rice Bowl: In your serving bowl, place the warmed cooked brown rice as a base. Top with the prepared salmon salad evenly over the rice.
- Add Fresh Toppings: Scatter the chopped cucumber over the salmon salad for a refreshing crunch. Garnish with furikake or a mix of chopped nori and sesame seeds, then sprinkle with the green parts of the scallions.
- Adjust Spiciness: Add more sriracha sauce on top if you prefer extra heat, according to your taste.
- Enjoy Your Meal: Serve immediately and enjoy this flavorful, high-protein rice bowl.
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Notes
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- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Asian
