Ingredients
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)
Directions
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