Description
A quick and nourishing meal featuring creamy, spicy salmon over warm brown rice, topped with fresh vegetables.
Ingredients
Scale
- 1 (5-ounce) can skinless wild pink or red salmon, drained
- 1 tablespoon 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
- 1/2 cup chopped cucumber, preferably Persian cucumbers
- Furikake or chopped nori and sesame seeds, for garnish
Instructions
- In a small bowl, combine the salmon, mayonnaise, sriracha, scallion whites, and a pinch of salt, mixing well until fully combined.
- In the bowl you plan to serve in, add the warm brown rice.
- Top the rice with the salmon salad mixture.
- Add the chopped cucumber on top for that refreshing crunch.
- Sprinkle with furikake or chopped nori and scallion greens, adding a drizzle of sriracha if desired.
Notes
For best results, use warm rice and layer ingredients artfully. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 40mg