Tinned Salmon Seaweed Rice Salad

Tinned seafood is useful for Recipes Worth Cooking because it solves a real lunch problem: fast protein that does not require cooking.

Salmon gives the salad enough substance to feel like a meal, not a side.

Seaweed, sesame, cucumber, and rice vinegar lean into a clean, savory flavor profile.

The edamame adds fiber and more protein, while avocado keeps the bowl from feeling too lean.

Use cooled rice, not hot rice.

Warm rice wilts the cucumber and nori, while cooled rice lets the dressing coat each grain without turning the salad heavy.

For something else to cook in the same spirit, try Yuzu Hot Honey Salmon Rice Bowls or Kimchi Tuna Rice Bowls.