Delicious and easy salmon stuffed avocado using canned salmon makes an easy light lunch or dinner. Top with furikake seasoning or crumbled dried seaweed.
In a bowl, add in the canned salmon and use a fork to break up. Then, stir in the mayonnaise, green onion, soy sauce, rice vinegar, and sriracha. Stir to combine.
Place the avocados, cut side up on a plate. Divide the salmon mixture between the four avocados halves. Drizzle on more sriracha and top with Furikake or crumbled dried seaweed. Serve immediately.
Notes
Don't have canned salmon? Use canned tuna or leftover cooked salmon instead.
To peel the avocados start by running a knife horizontally around them. Take apart and remove the pit. Then, lightly score the skin so you can remove the peel.
You can also skip peeling the avocado and just scoop the flesh out with a spoon as you eat.
No avocados? Try stuffed cucumbers or tomatoes instead.
If can't find Furikake seasoning, you can use dried seaweed and sesame seeds instead.
This recipe can be made ahead and refrigerated for a day before eating.