Honey Sriracha Roasted Salmon Rice Bowls
A sweet and spicy coating of honey and sriracha coats bite-sized fish chunks. With the addition of rice and vegetables, you'll have a whole supper in no time!
Yield: 4
Materials
- 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 6 inches below the broiler. Nonstick foil should be used to line a rimmed baking sheet.
- Combine the honey, sriracha, soy sauce, and ginger in a small bowl; mix with a fork until the honey melts.
- Place the salmon in 1-inch cubes on the baking pan, allowing some space between each piece.
- Brush the salmon with the glaze and broil for 3 to 4 minutes, or until it flakes easily with a fork and is golden on top.
- Meanwhile, toss the cucumber slices with the rice vinegar, sesame oil, and salt.
To serve:
- Fill each bowl with 3/4 cup rice. Top with salmon, sliced avocado, cucumber, and, if preferred, a drizzle of sriracha, as well as a sprinkling of furikake spice.
- If you want to increase the acidity, add a splash of rice vinegar.