Spicy Canned Salmon Salad Rice Bowl | Boys Who Can Cook | Umami

Ingredients

• 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)