Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1/4 cup honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 avocado, sliced
- 1 cup shredded carrots
- 1 cup cucumber, diced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 400°F (200°C).
- Whisk together honey, Sriracha, soy sauce, and olive oil.
- Place salmon on a lined baking sheet and brush with the mixture.
- Bake for 12-15 minutes until salmon flakes easily and has a glossy finish.
- Prepare rice and chop vegetables while salmon bakes.
- Let salmon rest 5 minutes after baking.
- Assemble bowls: divide rice, top with salmon, avocado, carrots, cucumber, and green onions.
- Sprinkle sesame seeds and drizzle remaining sauce if desired.
Notes
- Marinate salmon up to 2 hours ahead for convenience.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Substitute rice with cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main-dish
- Method: baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 70