Description
Flaky roasted salmon glazed with sweet-spicy sriracha sauce served over nutrient-packed rice bowls with crunchy veggies and creamy avocado. This 30-minute meal delivers restaurant-quality presentation with bold flavors and healthy ingredients.
Ingredients
Scale
- For the salmon:
- 4 (6 oz) salmon fillets
- 3 tbsp sriracha
- 2 tbsp honey (or maple syrup for vegan)
- 1 tbsp soy sauce (or coconut aminos for GF)
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tbsp sesame oil
- For the bowls:
- 2 cups cooked rice (white, brown, or cauliflower rice for low-carb)
- 1 cup shredded purple cabbage
- 1 cucumber, julienned
- 1 avocado, sliced
- 1 carrot, grated
- 1/4 cup cilantro leaves
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Lime wedges for serving
- Optional toppings:
- Pickled ginger
- Thinly sliced jalapeños
- Extra sriracha
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Whisk together sriracha, honey, soy sauce, vinegar, ginger, and garlic.
- Place salmon on baking sheet. Brush with sesame oil, then coat with 2/3 of sriracha glaze.
- Roast 12-15 minutes until salmon flakes easily. Brush with remaining glaze.
- Assemble bowls: Divide rice among bowls. Top with salmon and arranged vegetables.
- Garnish with cilantro, green onions, sesame seeds, and lime wedges.
- Drizzle with any remaining glaze from baking sheet.
Notes
- For extra crispy skin, start salmon skin-side down in hot skillet before transferring to oven
- Make ahead: Glaze and veggies can be prepped 1 day in advance
- Adjust sriracha amount to control heat level
- Great with quinoa or mixed greens instead of rice
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting/Assembling
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 75mg