INGREDIENTS
2 cups
white rice (cooked)
3 tbsp
rice vinegar
1 tsp
salt
6 oz
canned salmon (drained and fluffed with a fork)
1
avocado (thinly sliced)
half a cucumber (diced)
1/5 oz
roasted seaweed sheets (crumbled)
black toasted sesame seeds (to taste)
3 tbsp
soy sauce
1 tbsp
sriracha
1 tbsp
fresh lemon juice (about half a lemon)