September 30, 2023
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!
Honey Sriracha Roasted Salmon Rice BowlsBang
- ▢ 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
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.