Servings: 3 Total time: 15 min
Ingredients
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
Directions
Microwave the rice according to the directions.
Meanwhile, flake the salmon into a bowl. Mix in the mayonnaise and sriracha.
Divide the rice into bowls. Top each evenly with the salmon salad, chopped cucumber, avocado, and green onion.
Notes
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.
spicy-salmon-rice-bowl_RENEW
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