Start by draining the canned salmon and placing it in a mixing bowl. Using a fork, gently flake the salmon into smaller pieces, making sure to break up any large chunks.
In the same bowl with the flaked salmon, add the light mayonnaise and sriracha sauce. Stir until well combined, ensuring that the salmon is evenly coated with the spicy mixture.
Slice the scallions, separating the white parts from the green tops. Chop the cucumber into small bite-sized pieces. Set aside.
In a serving bowl, place the heated brown rice as the base. Add the salmon mixture on top of the rice, followed by the chopped cucumber and the white parts of the scallions.
Finish off your Spicy Canned Salmon Rice Bowl by sprinkling the green parts of the scallions on top, along with furikake or chopped nori and sesame seeds for an extra crunch. Drizzle with additional sriracha if desired and enjoy!
