Honey Sriracha Salmon Bowl
Glossy honey-sriracha glazed salmon over rice with cucumber, avocado, scallion, and a sesame-soy drizzle.
20 minEasy~401 kcal / servingSoul Food
Contains fishContains soyContains sesamedairy freepescatarian
Nutrition
401 kcal
Calories
34 g
Protein
35 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains fishContains soyContains sesamedairy freepescatarian
Ingredients · per serving
- 80 g Cucumber
- 150 g Salmon fillet (skinless)
- 1 tsp Toasted sesame seeds
- ½ avocado Avocado
- 120 g Cooked rice
- 1 clove Garlic
- 1 tsp Rice vinegar
- 1 tsp Sesame oil
- 2 tbsp Honey
- 1 tbsp Soy sauce
- small pile Pickled ginger
- 1 stalk Spring onion
- pinch Salt
- 1 tbsp Sriracha
- pinch Sugar
Instructions
- Whisk honey + sriracha + soy + grated garlic + sesame oil for the glaze.
- Pat salmon dry. Brush HALF the glaze over the salmon. Bake at 220°C for 8-10 min (depending on thickness) until just flaking but still glossy in the middle.
- Meanwhile slice cucumber into ribbons, avocado into wedges, scallion into thin diagonals.
- Toss cooked rice with rice vinegar + pinch sugar + pinch salt to make it sushi-style sticky.
- Bowl: rice → salmon (flake roughly with a fork) → cucumber → avocado → scallion. Drizzle the remaining glaze over everything.
- Finish with sesame seeds + a small dab of extra sriracha for the camera + spoon of pickled ginger if you have it.
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