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Honey Sriracha Roasted Salmon Rice Bowls

Honey Sriracha Roasted Salmon Rice Bowls for a Quick Feast

Enjoy a flavorful Honey Sriracha Roasted Salmon Rice Bowl, combining sweet and spicy salmon over rice with fresh veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Glaze
  • 1/4 cup Honey Substitute with maple syrup for a vegan option.
  • 2 tablespoons Sriracha Adjust according to spice preference.
  • 2 tablespoons Soy Sauce Use gluten-free tamari to keep gluten-free.
  • 1 tablespoon Fresh Ginger Minced or grated.
For the Bowl
  • 1 pound Skinless Salmon Filets Can substitute with chicken or tofu.
  • 2 medium Persian Cucumbers Or substitute with English cucumber.
  • 1 tablespoon Rice Vinegar Adjust to taste.
  • 1 tablespoon Toasted Sesame Oil
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 3 cups Cooked Short-Grain Brown Rice
  • 1 medium Avocado Sliced.
  • 2 tablespoons Furikake Seasoning Sesame seeds can be a great substitute.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Whisk
  • Knife
  • Serving Bowls

Method
 

Preparation Steps
  1. Preheat your broiler to high and line a baking sheet with nonstick foil.
  2. In a small bowl, combine honey, sriracha, soy sauce, and freshly minced ginger; whisk until smooth.
  3. Cut salmon filets into 1-inch cubes and arrange on the prepared baking sheet.
  4. Brush salmon cubes generously with the glaze.
  5. Broil the salmon for about 3–4 minutes until it flakes easily and is golden.
  6. Slice Persian cucumbers and toss in a bowl with rice vinegar, sesame oil, and a pinch of salt.
  7. Assemble the bowls with rice, salmon, cucumber salad, and avocado.
  8. Drizzle remaining glaze and sprinkle with furikake before serving.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 15gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in airtight containers for up to 3 days, keeping components separate.

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