We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
15 minutes
- 1 (14.75 ounce) can pink salmon, skin and bone removed, drained and flaked
- 1 tablespoon light mayonnaise
- 2 ½ tablespoons chile-garlic sauce (such as Sriracha®)
- 1 tablespoon rice vinegar
- 1 cup cooked white rice
- 1 cup chopped English cucumber
- 1 tablespoon low-sodium soy sauce
- 1 avocado - peeled, pitted, and sliced
- ½ teaspoon white sesame seeds
- 1 tablespoon chopped green onion for garnish (optional)
- Mix together the chopped cucumbers and soy sauce in a small bowl and let it sit.
- Mix together the salmon, Sriracha®, mayo, and rice vinegar in a small bowl.
- Combine cooked rice with the flavorful salmon mixture, creamy sliced avocado, and refreshing chopped cucumber. Sprinkle with sesame seeds and add a kick of Sriracha and fresh green onions for extra zing, if desired.
Similar Recipes
- 17min
Spicy sugar-grilled salmon with zucchini salad recipe
Spicy sugar-glazed salmon with fresh zucchini salad - a deliciously easy weeknight meal.
- 60min
Salmon Loaf with Roasted Red Peppers
Elevate classic meatloaf with a spicy twist using canned salmon and roasted red pepper.
- 50min
Lime & chilli fish cakes
Creamy mashed potatoes mixed with salty salmon, zesty lime, and spicy chili create irresistible patties.
- 50min
Easy salmon sushi bake recipe
Budget-friendly sushi bake topped with hot smoked salmon for a special touch, perfect for Christmas or weeknight dinners. Can also be topped with crab meat, canned tuna, or salmon for variety.
- 25min
Spicy Canned Tuna Fish Cakes
Transform canned tuna into flavorful spicy fish cakes in just 30 minutes!