![](admin/recipeuploads/1707377625.webp)
Ingredients
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1 cup chopped English cucumber
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1 tablespoon low-sodium soy sauce
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1 (14 3/4 ounce) can pink salmon, skin and bone removed, drained and flaked
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2 ½ tablespoons chile-garlic sauce (such as Sriracha®)
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1 tablespoon light mayonnaise
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1 tablespoon rice vinegar
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1 cup cooked white rice
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1 avocado - peeled, pitted, and sliced
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1/2 teaspoon sesame seeds
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1 tablespoon chopped green onion for garnish (optional)
Description
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Combine chopped cucumbers and soy sauce in a small bowl and set aside.
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In a small bowl, combine the salmon, Sriracha®, mayonnaise, and rice vinegar.
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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.