Canned Salmon Salad Rice Bowl | The Leaf

Ingredients

• 5 oz. canned salmon
• 1 Tbsp. light mayonnaise
• 1 tsp sriracha
• 1 ½ cups cooked brown rice
• 2 Persian cucumbers, chopped
• ¼ red bell pepper, chopped
• ½ avocado, chopped
• 1 package roasted seaweed snacks, crumbled
• 1 scallion, chopped