Tinned Salmon Seaweed Rice Salad
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 4
Difficulty: Easy
Cuisine: Japanese-inspired

Description:
A pantry-friendly rice salad with tinned salmon, cucumber, avocado, edamame, nori, sesame, and a rice-vinegar soy dressing.

Ingredients:
- 3.00 Tablespoon rice vinegar
- 2.00 Tablespoon soy sauce
- 3.00 Cup cooked rice
- 1.00 Piece cucumber
- 1.00 Tablespoon sesame seeds
- 1.00 Tablespoon sesame oil
- 1.00 Piece avocado
- 1.00 Cup edamame
- 2.00 Can canned salmon
- 3.00 Piece nori

Instructions:
<ol><li>Whisk rice vinegar, soy sauce, sesame oil, and sesame seeds in a large bowl.</li><li>Add cooled rice and toss until the grains are coated.</li><li>Fold in salmon, edamame, cucumber, and avocado.</li><li>Tear nori over the salad right before serving.</li><li>Taste and adjust with more vinegar or soy sauce if needed.</li><li>Serve chilled or at room temperature.</li></ol>

Notes:
<ul><li>Use salmon packed in olive oil for a richer salad.</li><li>If using freshly cooked rice, spread it on a plate to cool quickly.</li><li>Add the nori at the end so it keeps some texture.</li></ul>

Source: https://recipesworthcooking.com/tinned-salmon-seaweed-rice-salad/export/