Ingredients
Scale
- 4 salmon fillets
- 3 tablespoons honey
- 2 tablespoons sriracha sauce
- 2 cups cooked jasmine rice
- 1 cup sliced cucumber
- 1 cup shredded carrots
- 2 green onions, sliced
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix honey and sriracha in a bowl. Brush half of the mixture over the salmon fillets.
- Bake salmon for 12-15 minutes until cooked through, basting with remaining sauce halfway through.
- Meanwhile, prepare rice and set aside.
- Assemble bowls: Divide rice into bowls, top with cooked salmon, cucumber, carrots, and green onions.
- Drizzle with extra honey sriracha sauce, sprinkle with sesame seeds, and serve.
Notes
- Adjust the level of spice by increasing or decreasing the amount of sriracha.
- Use wild salmon for a more flavorful option.
- Feel free to add additional toppings like avocado or chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking, Assembling
- Cuisine: Asian Fusion
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: fifty g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg