Ingredients:
For the Spicy Mayo Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce (adjust to your spice preference)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
For the Salmon Salad:
- 2 cans (6-7 oz each) canned salmon, drained and flaked
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked rice (white or brown)
- Lime wedges, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions:
For the Spicy Mayo Dressing:
Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, Sriracha sauce, soy sauce, rice vinegar, sesame oil, minced garlic, salt, and black pepper.
- Taste and adjust the spice level or seasonings to your preference. Set the dressing aside.
For the Salmon Salad:
Flake the Canned Salmon:
- Drain the canned salmon and use a fork to flake it into a large mixing bowl, removing any skin and bones.
Combine Ingredients:
- Add the diced cucumber, diced red bell pepper, sliced green onions, and chopped fresh cilantro to the flaked salmon in the bowl.
Add the Spicy Mayo Dressing:
- Pour the prepared spicy mayo dressing over the salmon and vegetable mixture.
Toss and Chill:
- Gently toss everything together until well coated with the dressing.
- Cover the bowl and refrigerate for about 15-20 minutes to allow the flavors to meld.
Final Assembly:
Serve Over Rice:
- Divide the cooked rice among serving bowls.
Top with Salmon Salad:
- Spoon the spicy canned salmon salad over the rice.
Garnish and Serve:
- Garnish with lime wedges and sesame seeds, if desired.
This Spicy Canned Salmon Salad Rice Bowl is a delightful combination of flavors and textures, with a zesty kick from the spicy mayo dressing. It's a quick and easy meal that's perfect for lunch or dinner when you want something both tasty and healthy. Enjoy!