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Honey Sriracha Roasted Salmon Rice Bowls
Honey and sriracha make a sweet and spicy glaze for bite-sized salmon pieces. Add rice and some veggies, and you have a complete meal in no time!
Equipment
Ingredients
- 2 tablespoons honey
- 1 tablespoon sriracha (plus more for serving)
- 1 tablespoon soy sauce (or gluten-free tamari)
- 2 teaspoons minced or grated fresh ginger
- 1 ½ pounds skinless salmon filets
- 3 Persian cucumbers (thinly sliced, or ⅓ English cucumber, cut into thin half-moons)
- 1 ½ teaspoons rice vinegar (plus more as needed)
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher salt
- 3 cups cooked short-grain brown rice
- 4 ounces avocado (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.
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
- WW Points: 8