Spicy Canned Salmon Salad Rice Bowl

white bowl with rice, salmon, cucumbers, and avocado, with sriracha drizzle
Prep Time:
15 mins
Total Time:
15 mins


  • 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)


  1. Combine chopped cucumbers and soy sauce in a small bowl and set aside.

  2. In a small bowl, combine the salmon, Sriracha®, mayonnaise, and rice vinegar.

  3. In a bowl place cooked rice and top it with the salmon mixture, sliced avocado, and chopped cucumber mixture. Sprinkle with sesame seeds. Top with extra Sriracha and green onions if desired.

Nutrition Facts (per serving)

908 Calories
58g Fat
46g Carbs
54g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 908
% Daily Value *
Total Fat 58g 74%
Saturated Fat 10g 48%
Cholesterol 133mg 44%
Sodium 882mg 38%
Total Carbohydrate 46g 17%
Dietary Fiber 15g 52%
Total Sugars 5g
Protein 54g 108%
Vitamin C 35mg 38%
Calcium 85mg 7%
Iron 3mg 19%
Potassium 1975mg 42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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