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Spicy Salmon & Rice Bowl

Servings: 3 Total time: 15 min


  • 2 cups Microwaveable Brown Rice, dry

  • 2 cans Canned Wild Salmon, No Salt Added

  • 3 Tbsps Light Mayonnaise

  • 2 1/2 Tbsps Sriracha 1 Cucumber, chopped

  • 1 Avocado, cubed

  • 6 stalks Green Onion


  1. Microwave the rice according to the directions.

  2. Meanwhile, flake the salmon into a bowl. Mix in the mayonnaise and sriracha.

  3. Divide the rice into bowls. Top each evenly with the salmon salad, chopped cucumber, avocado, and green onion.

  • Leftovers: Store in an airtight container in the fridge for up to two days.

  • Additional Toppings: Top with nori, sesame seeds, or serve with kimchi.

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