Spicy Canned Salmon Salad Rice Bowl | Boys Who Can Cook
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
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)
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