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Spicy Canned Salmon Rice Bowl
6 points
Ingredients
  • 1 5-ounce can skinless wild pink or red salmon, in water drained
  • 1 tablespoons light mayonnaise
  • 2 teaspoons sriracha sauce, plus more for topping
  • 2 scallions, white and greens separated
  • Pinch kosher salt
  • ¾ cup cooked brown rice, heated
  • ½ cup chopped cucumber, I use Persian cucumbers
  • Furikake or chopped nori and sesame seeds, for garnish
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