Ingredients
- 4 salmon fillets
- 1 tbsp olive oil or sesame oil
- 3 tbsp soy sauce
- 2 tbsp Sriracha sauce
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 2 cups cooked rice (white, brown, or jasmine)
- 1/2 cucumber, thinly sliced
- 1 carrot, shredded or thinly sliced
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tsp sesame seeds
- Lime wedges, for serving
Instructions
- In a small bowl, whisk together soy sauce, Sriracha, honey, garlic, and ginger. Set aside a tablespoon for drizzling later.
- Pat salmon fillets dry and brush with the glaze mixture.
- Heat oil in a skillet over medium heat. Place salmon skin-side down and cook for 4–5 minutes, then flip and cook another 3–4 minutes until cooked through and caramelized.
- Divide cooked rice between four bowls. Top each with a salmon fillet, cucumber, carrots, and avocado slices.
- Drizzle reserved glaze over bowls. Sprinkle with sesame seeds and chopped green onions. Serve with lime wedges.
Notes
- Use quinoa or cauliflower rice for a low-carb option.
- Add toppings like edamame, pickled radish, or seaweed.
- Mix Sriracha with mayo for a creamy spicy drizzle.
- Bake salmon at 400°F for 12–15 minutes as an alternative method.
- Substitute tofu, shrimp, or chicken using the same glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 70mg
