Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons honey
- 2 tablespoons Sriracha sauce
- 2 cups cooked rice
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- 2 green onions, chopped
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Season salmon fillets with salt and pepper.
- Mix honey and Sriracha in a small bowl.
- Place salmon on a baking sheet lined with parchment paper. Brush with honey Sriracha mixture.
- Bake for 12-15 minutes until cooked through.
- Divide cooked rice into bowls. Top with baked salmon, sliced cucumbers, shredded carrots, and chopped green onions.
- Drizzle additional honey Sriracha sauce if desired. Garnish with sesame seeds before serving.
Notes
- You can substitute tofu or chicken for the salmon for variation.
- Adjust Sriracha amount for more or less spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking, assembling
- Cuisine: Asian fusion
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: fifty g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg