Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 1 cup jasmine or sushi rice
- 2 tablespoons sriracha sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 cucumber, sliced thin
- 2 green onions, chopped
- Sesame seeds for garnish
- Olive oil or cooking spray
- Salt and pepper to taste
Instructions
- Rinse the jasmine or sushi rice under cold water until it runs clear, then drain.
- Transfer to a pot with 2 cups of water, bring to a boil, reduce to low, cover and simmer for about 15 minutes until tender.
- In a small bowl, whisk together sriracha, honey, soy sauce, and rice vinegar to create the glaze.
- Pat the salmon fillets dry and season with salt and pepper.
- In a skillet over medium-high heat, heat olive oil and cook the salmon skin-side down for 4-5 minutes until golden.
- Flip the salmon, brush with the sriracha honey glaze, and cook for an additional 3-4 minutes until cooked through.
- In each bowl, place a scoop of cooked rice, top with glazed salmon, cucumbers, green onions, and sesame seeds.
- Drizzle more sriracha honey sauce over the top and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the microwave and add fresh sriracha honey sauce for extra flavor.
- For a lower-carb option, use cauliflower rice instead of regular rice.
- Feel free to swap salmon with grilled chicken or tofu for variety.
- Add toppings like avocado or microgreens for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Asian
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg