Ingredients:  
1 (5 oz.) can skinless wild pink or red salmon, in water drained, or fresh salmon
1 tbsp. light mayonnaise
2 tsp. sriracha sauce, plus more for topping
2 scallions, white and greens separated
Pinch of kosher salt
3/4 c. brown rice, cooked
1/2 c. cucumber, chopped
Furikake or chopped nori and sesame seeds, for garnish (Can buy this on Amazon if you cannot find it in the supermarket.)

Instructions: In a small bowl, combine the salmon, mayonnaise, sriracha, scallion whites and pinch of salt; mix well. In the bowl you plan to serve in, add the rice. Top it with the salmon salad, chopped cucumber, furikake and scallion greens plus more sriracha if desired

Email recipes to jgoolsby@ifbf.org or mail to: Communications Division, Spokesman Recipes, 5400 University Ave., West Des Moines, IA 50266. Food photos are welcome too!