Ingredients
Scale
- 2 salmon fillets (fresh or thawed)
- 3 tablespoons honey
- 2 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- Cooked jasmine or basmati rice
- Fresh vegetables (cucumbers, carrots, bell peppers)
- Sesame seeds and chopped green onions for garnish
- Salt and pepper to taste
Instructions
- In a small bowl, combine honey, Sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Mix well and set aside.
- Place the salmon fillets in a dish and pour half of the Sriracha honey glaze over them. Marinate for at least 15 minutes.
- Cook the salmon in an air fryer at 400°F (200°C) for 8-10 minutes, brushing with the remaining glaze.
- Prepare rice according to package instructions and slice fresh vegetables.
- Assemble the bowls by adding rice, a piece of salmon, fresh vegetables, and garnish with sesame seeds and green onions.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat salmon in the microwave or skillet, adding a splash of water or honey glaze to maintain moisture.
- Keep fresh vegetables separate until serving for optimal crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Air Fryer / Skillet / Oven
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 20g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg