Honey Sriracha Roasted Salmon Rice Bowls

• portionen: 4 servings
• gesamtzeit: 30 minutes

Zutaten

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)

Anweisungen

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.

Nährwertangaben

• Portionsgröße: 1 bowl
• Kalorien: 506 kcal
• Gesamtfett: 17.5 g
• Gesättigtes Fett: 2.5 g
• Cholesterin: 93.5 mg
• Natrium: 489 mg
• Gesamtkohlenhydrate: 48 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 10.5 g
• Eiweiß: 38.5 g