Ingredients
Scale
- 4 salmon fillets with skin on
- 2 cups cooked jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 cucumber, sliced
- 2 green onions, chopped
- Sesame seeds for garnish
- Fresh cilantro (optional)
Instructions
- Preheat oven to 400°F (200°C). Season salmon with salt and pepper.
- Place salmon skin-side down on a baking sheet and bake for 15-20 minutes until crispy.
- In a small bowl, mix soy sauce, honey, sesame oil, and rice vinegar to make a glaze.
- Brush the crispy salmon with the glaze during the last 5 minutes of baking.
- Fluff the cooked rice and divide into bowls.
- Top rice with baked salmon, sliced cucumbers, green onions, and sesame seeds.
- Drizzle additional glaze if desired, and garnish with cilantro.
Notes
- Ensure salmon skin is dry before baking for maximum crispiness.
- Feel free to add other fresh vegetables like shredded carrots or radishes.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking, assembling
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg