Ingredients
Scale
- 4 fresh salmon fillets
- 2 tablespoons honey
- 3 tablespoons sriracha sauce
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 2 cups cooked jasmine rice or brown rice
- 1 cup shredded carrots
- 1 avocado, sliced
- Fresh cilantro for garnish
- Sesame seeds for garnish
- Salt and pepper to taste
- Lemon or lime wedges (optional)
Instructions
- In a small bowl, whisk together honey, sriracha, soy sauce, and sesame oil. Season the salmon fillets with salt and pepper, then brush or marinate them in the sriracha honey mixture for at least 15 minutes.
- Heat a non-stick skillet or grill over medium-high heat. Cook the salmon for about 4-5 minutes on each side until cooked through and slightly charred.
- Prepare the rice according to package instructions. Shred carrots and slice avocados. Garnish with cilantro and sesame seeds.
- Assemble bowls with rice, cooked salmon, shredded carrots, and sliced avocado. Drizzle with additional sriracha or honey if desired. Garnish with cilantro and sesame seeds. Serve immediately with lemon or lime wedges.
Notes
- Adjust the spice level by varying the amount of sriracha used in the marinade.
- For extra crunch, add chopped roasted cashews or peanuts.
- Swap jasmine rice for quinoa or cauliflower rice for a low-carb option.
- Sautéed greens like bok choy or spinach enhance nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 890 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg