These 10-minute roasted salmon rice bowls and made with bite sized pieces of honey-sriracha salmon, cucumbers and avocado. So delicious!
Ingredients
- 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
Directions
- 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.
