This quick and easy Sushi-inspired Spicy Canned Salmon Rice Bowl makes a great budget-friendly, high protein lunch!
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
Directions
- In a small bowl, combine the salmon, mayonnaise, sriracha, scallion whites and pinch of salt and mix well.
- In the bowl you plan to serve in, add the rice.
- Top it with the salmon salad, chopped cucumber, furikake and scallion greens plus more sriracha if desired.
