Description
These 10-minute roasted salmon rice bowls and made with bite sized pieces of honey-sriracha salmon, cucumbers and avocado. So delicious!
Equipment
Baking Sheet
Ingredients
2tablespoonshoney
1tablespoonsriracha, plus more for serving
1tablespoonsoy sauce, or gluten-free tamari
2teaspoonsminced or grated fresh ginger
1 ½poundsskinless salmon filets
3Persian cucumbers, thinly sliced, or ⅓ English cucumber, cut into thin half-moons
1 ½teaspoonsrice vinegar, plus more as needed
1teaspoontoasted sesame oil
½teaspoonkosher salt
3cupscooked short-grain brown rice
4ouncesavocado, from 1 small haas, thinly sliced
Furikake seasoning, or sesame seeds, for garnish
Instructions
- Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.
- In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.
- Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a bit of space between each piece.
- Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it’s easily flaked with a fork and golden on top.
- Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.
To serve:
Place 3/4 cup rice in each bowl. Divide and top with salmon, sliced avocado, cucumber, and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning.
- If you’d like a little more acidity, add just a dash of rice vinegar.
Last Step:
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Nutrition
Serving: 1bowl, Calories: 506kcal, Carbohydrates: 48g, Protein: 38.5g, Fat: 17.5g, Saturated Fat: 2.5g, Cholesterol: 93.5mg, Sodium: 489mg, Fiber: 5g, Sugar: 10.5g
