Salmon Rice Bowl with Avocado

This bowl takes everything you like about a sushi roll and skips the rolling. Microwave rice gets topped with flaked pouch salmon, creamy avocado and a drizzle of spicy mayo, then a splash of soy sauce ties it all together. It comes together in one bowl with no cooking skills required, and it's an easy way to hit a high protein lunch without touching raw fish or a knife for anything but the avocado.</long_description> <parameter name="meta_description">A no-cook salmon rice bowl with avocado and sriracha mayo, ready in 10 minutes using pantry shortcuts.

Ingredients

• 1 pouchMicrowave rice pouch, white or brown
• 1 pouchpouch or canned salmon, about 5 oz, drained if canned
• 0.5avocado, sliced
• 1 tbspmayonnaise
• 1 tspsriracha, more to taste
• 1 tbspsoy sauce

Method

1. Microwave the rice pouch according to the package directions, about 90 seconds, then pour it into the serving bowl. 1:30
2. In the small bowl, stir the mayonnaise and sriracha together to make sriracha mayo.
3. Flake the salmon over the rice and arrange the avocado slices on top.
4. Drizzle the soy sauce and sriracha mayo over the bowl.