Spicy Canned Salmon Salad Rice Bowl

• porcje: 1 serving
• całkowity czas: 5 minutes

Składniki

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

3/4 cup cooked brown rice (heated)

½ cup chopped cucumber (I use Persian cucumbers)

Furikake or chopped nori and sesame seeds (for garnish)

Wskazówki

In a small bowl, combine the salmon, mayonnaise, sriracha, scallion whites and pinch of salt and mix well.

In the bowl you plan to serve in, add the rice.

Top it with the salmon salad, chopped cucumber, furikake and scallion greens plus more sriracha if desired.

Wartości Odżywcze

• Wielkość Porcji: 1 bowl
• Kalorie: 389 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 1.5 g
• Cholesterol: 65 mg
• Sód: 757 mg
• Węglowodany Całkowite: 39 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 4 g
• Białko: 25 g