Spicy Canned Salmon Salad Rice Bowl


  • 1 cup chopped English cucumber

  • 1 tablespoon low-sodium soy sauce

  • 1 (14 3/4 ounce) can pink salmon, skin and bone removed, drained and flaked

  • 2 ½ tablespoons chile-garlic sauce (such as Sriracha®)

  • 1 tablespoon light mayonnaise

  • 1 tablespoon rice vinegar

  • 1 cup cooked white rice

  • 1 avocado - peeled, pitted, and sliced

  • 1/2 teaspoon sesame seeds

  • 1 tablespoon chopped green onion for garnish (optional)


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

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

  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.