Description
A delicious and spicy recipe for salmon rice bowls that combines fresh ingredients and bold flavors.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound salmon fillet
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sriracha (adjust for spice preference)
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 avocado, sliced
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 2 green onions, chopped
- Sesame seeds for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, soy sauce, sriracha, honey, garlic powder, and ginger powder.
- Place the salmon fillet on the prepared baking sheet and brush the sauce mixture generously over the top.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon is baking, prepare the rice bowls by dividing the cooked jasmine rice among four bowls.
- Once the salmon is done, remove it from the oven and let it rest for a few minutes before flaking it into bite-sized pieces.
- Top each bowl of rice with flaked salmon, avocado slices, cucumber, shredded carrots, and green onions.
- Sprinkle sesame seeds on top for garnish and serve with lime wedges on the side.
Notes
- For added flavor, marinate the salmon in the sauce for 30 minutes before baking.
- You can substitute the salmon with grilled chicken or tofu for a different protein option.
- For a crunchier texture, add some crushed peanuts or fried onions on top before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg