Easy Salmon Rice Bowl
Photo: ANTONIS ACHILLEOS
Ingredients
- 3 Tbsp. low-sodium soy sauce, plus more for drizzling
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. honey
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. grated fresh ginger
- 2 garlic cloves, minced
- 1 1/2 Tbsp. sriracha
- 4 6-ounce skinless salmon fillets
- 1/4 c. mayonnaise
- 3 c. frozen white rice
- 3 mini cucumbers, thinly sliced
- 1 avocado, sliced
- Sesame seeds, for garnish
Directions
- Preheat the oven: Preheat the oven to 425 ̊. Coat a baking sheet with cooking spray. In a small bowl, stir together the soy sauce, vinegar, honey, sesame oil, ginger, garlic, and 1 tablespoon sriracha.
- Prepare the salmon: Place the salmon on the prepared baking sheet, pat dry with paper towels, and brush with the soy sauce mixture. Bake until just cooked through, 10 to 12 minutes.
- Make the spicy mayo: Meanwhile, combine the remaining 1/2 tablespoon sriracha with the mayonnaise in a small bowl.
- Prepare the bowls: Microwave the rice as the label directs, then divide among bowls. Flake the salmon into chunks and arrange on top of the rice. Top with cucumber slices and avocado, drizzle with soy sauce, and sprinkle with sesame seeds. Serve with the spicy mayo.