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!

Ingredients:

2 Tbsp honey
1 Tbsp sriracha, plus more for serving
1 Tbsp soy sauce, or gluten-free tamari
2 tsp minced or grated fresh ginger
1 1/2 lbs skinless salmon filets
3 Persian cucumbers, thinly sliced
1 1/2 tsp rice vinegar, plus more as needed
1 tsp toasted sesame oil
1/2 tsp kosher salt
3 cups cooked short-grain brown rice
4 oz avocado, 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.

Place 3/4 cup rice in each bowl. Divide the top with salmon, sliced avocado, cucumber, and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning.

For a little more acidity, add just a dash of rice vinegar.

Enjoy!

Nutrition:

Nutrition inforation is automatically calculated, so should only be used as an approximation.

Homolka, G. (2023, February 27). Honey Sriracha Roasted Salmon Rice Bowls (GF, DF). Skinnytaste. https://www.skinnytaste.com/salmon-rice-bowls/