1 cup chopped English cucumber
1 tablespoon low-sodium soy sauce
1 (14 3/4 ounce) can pink salmon, skin and bone removed, drained and flaked
2 ½ tablespoons chile-garlic sauce (such as Sriracha®)
1 tablespoon light mayonnaise
1 tablespoon rice vinegar
1 cup cooked white rice
1 avocado - peeled, pitted, and sliced
1/2 teaspoon sesame seeds
1 tablespoon chopped green onion for garnish (optional)
Combine chopped cucumbers and soy sauce in a small bowl and set aside.
In a small bowl, combine the salmon, Sriracha®, mayonnaise, and rice vinegar.
In a bowl place cooked rice and top it with the salmon mixture, sliced avocado, and chopped cucumber mixture. Sprinkle with sesame seeds. Top with extra Sriracha and green onions if desired.