Ingredients
Scale
- 4 salmon fillets
- 1/4 cup honey
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together honey, sriracha, soy sauce, and rice vinegar.
- Season the salmon fillets with salt and pepper, then brush generously with the sauce mixture.
- Place salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes until cooked through.
- Meanwhile, prepare the rice and vegetables, dividing them between bowls.
- Once salmon is cooked, flake into bite-sized pieces and arrange over rice and vegetables.
- Drizzle with remaining sauce, sprinkle sesame seeds and chopped green onions on top.
- Serve immediately and enjoy!
Notes
- Adjust the spice level by increasing or decreasing the sriracha sauce as desired.
- Can be prepared ahead and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking, assembling
- Cuisine: Asian
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg