Recipe Details
Ingredients
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1cup chopped English cucumber
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1tablespoonlow-sodium soy sauce
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1 (14 3/4ounce) can pinksalmon, skin and bone removed, drained and flaked
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2 ½ tablespoons chile-garlic sauce (such as Sriracha®)
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1tablespoonlight mayonnaise
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1tablespoonrice vinegar
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1cupcooked white rice
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1avocado – peeled, pitted, and sliced
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1/2teaspoonsesame seeds
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1tablespoon chopped green onion for garnish (optional)
Cooking Directions
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Combine chopped cucumbers and soy sauce in a small bowl and set aside.
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In a small bowl, combine the salmon, Sriracha®, mayonnaise, and rice vinegar.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories908 | |
| % Daily Value * | |
| Total Fat 58g |
74% |
| Saturated Fat 10g |
48% |
| Cholesterol 133mg |
44% |
| Sodium 882mg |
38% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 15g |
52% |
| Total Sugars 5g |
|
| Protein 54g |
108% |
| Vitamin C 35mg |
38% |
| Calcium 85mg |
7% |
| Iron 3mg |
19% |
| Potassium 1975mg |
42% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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