Spicy Salmon Bowl

Super simple, great when you don’t have time to cook but want something yummy and on the healthier side. I use canned salmon (I love canned salmon), mayo, sriracha… do a half and half of cauliflower rice and regular rice, then add toppings like avocado, pickled onions, nori, etc. Enjoy!

Spicy Salmon Bowl

Recipe by Katie Lee Biegel

Prep time: 15 min

Total time: 15 min

Yield: 2 servings

Ingredients

• 1/2 cup Mayonnaise
• 2 tablespoons Sriracha, plus more for serving
• 1 (6 ounce) Can salmon
• 1 cup Cooked long grain white rice
• 1 cup Cooked cauliflower rice
• 1/2 cup Diced Persian cucumber
• 1 Avocado, diced
• Pickled red onion, to taste, see recipe below
• Thinly sliced nori, to taste
• Furikake, to taste
• Soy sauce, to taste

Directions

In a medium bowl, combine the mayonnaise and 2 tablespoons sriracha. Add the salmon and stir to combine.

In a medium bowl, combine the long grain rice and cauliflower rice. Divide between two serving bowls. Top each serving bowl with half of the cucumber and half of the avocado. Top each bowl to taste with pickled red onion, Nori, furikake and soy sauce. Serve cold!

Ryan's Pickled Red Onions

Recipe by Katie Lee Biegel

Prep time: 10 min

Total time: 10 min

Yield: 1 pint

Ingredients

• 1 Large red onion, sliced
• 1/4 cup Apple cider vinegar
• 1/4 cup White vinegar
• 2 tablespoons Sugar
• 1 tablespoon Black peppercorns
• 2 teaspoons Salt

Directions

Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar with a lid. Stir or shake well to combine. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.