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- yield:
- Four 1 serving
- Preparation time:
- 15 minutes
- total time:
- twenty five minutes
material
- 3 tablespoon.
Low-salt soy sauce, plus for drizzle
- 2 tablespoon.
rice vinegar
- 1 tablespoon.
honey
- 1 tablespoon.
roasted sesame oil
- 1 tablespoon.
grated fresh ginger
- 2
Garlic, chopped
- 1 1/2 tablespoon.
Sriracha
- Four
6 ounces skinless salmon fillet
- 1/4 c.
mayonnaise
- 3 c.
frozen white rice
- 3
Mini cucumber, thinly sliced
- 1
avocado, sliced
-
Sesame seeds (for decoration)
direction
-
- step 1Preheat oven to 425 degrees. Coat a baking sheet with cooking spray. In a small bowl, combine soy sauce, vinegar, honey, sesame oil, ginger, garlic, and 1 tablespoon Sriracha.
- step 2Place the salmon on the prepared baking sheet, pat dry with paper towels, and brush with the soy sauce mixture. Bake for 10-12 minutes until heated through.
- step 3Meanwhile, combine remaining 1/2 tablespoon Sriracha with mayonnaise in a small bowl.
- step FourHeat the rice in the microwave as directed on the label and divide between bowls. Shred the salmon and arrange on top of the rice. Place cucumber slices and avocado on top and sprinkle with soy sauce. Sprinkle with sesame seeds and serve with spicy mayonnaise.
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