Spicy Canned Salmon Salad Rice Bowl
Ingredients 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) Directions