Ready in 30 min across 7 steps. Seasonal note: all.
Ingredients
2 tablespoons honey
1 tablespoon sriracha (plus more for serving)
1 tablespoon soy sauce
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)
Method
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 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
These per-serving figures are source estimates. Your result will change with the ingredients, brands and portions you use.
Estimated nutrition per serving for Honey Sriracha Roasted Salmon Rice Bowls
Calories
506 kcal
Protein
38.5 g
Fat
17.5 g
Saturated fat
2.5 g
Carbohydrates
48 g
Fibre
5 g
Sugar
10.5 g
Salt / sodium
489 mg
Cholesterol
93.5 mg
Serving size
1 bowl
Original source
Skinnytaste. The publication link stays beside the recipe so you can compare its notes, timing and later updates.
5 MIN 
30 MIN 
25 MIN 
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