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Homemade Honey Sriracha Roasted Salmon Rice Bowls (GF, DF) photo

Honey Sriracha Roasted Salmon Rice Bowls (GF, DF)

Broiled honey-sriracha glazed salmon served over short-grain brown rice with dressed cucumbers, sliced avocado, and a sprinkle of furikake or sesame seeds.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoonshoney
  • 1 tablespoonsriracha plus more for serving
  • 1 tablespoonsoy sauce orgluten-free tamari
  • 2 teaspoonsminced or grated fresh ginger
  • 1 1/2 poundsskinless salmon filets
  • 3 Persian cucumbers thinly sliced, or 1/3 English cucumber, cut into thin half-moons
  • 1 1/2 teaspoonsrice vinegar plus more as needed
  • 1 teaspoontoasted sesame oil
  • 1/2 teaspoonkosher salt
  • 3 cupscooked short-grain brown rice
  • 4 ouncesavocado from 1 small haas, thinly sliced
  • Furikake seasoning or sesame seeds, for garnish

Equipment

  • Baking Sheet

Method
 

Instructions
  1. Preheat the broiler with a rack about 6 inches below the heating element. Line a rimmed baking sheet with nonstick foil.
  2. In a small bowl, whisk the honey, 1 tablespoon sriracha, soy sauce, and minced ginger until the honey is dissolved and the mixture is smooth.
  3. Cut the salmon into roughly 1-inch cubes and arrange them in a single layer on the prepared baking sheet, leaving a little space between pieces.
  4. Brush the tops of the salmon cubes with the honey-sriracha glaze.
  5. Broil the salmon 3 to 4 minutes, until the tops are golden and the salmon flakes easily with a fork (cooking time may vary slightly with cube size and your broiler).
  6. While the salmon broils, combine the sliced cucumbers, rice vinegar, toasted sesame oil, and kosher salt in a bowl; toss to coat. Taste and add a little more rice vinegar if you want more acidity.
  7. Thinly slice the avocado.
  8. Divide the cooked short-grain brown rice into bowls, placing 3/4 cup rice in each bowl.
  9. Top each bowl of rice with the roasted salmon, sliced avocado, and dressed cucumber. Drizzle extra sriracha over the bowls if desired and finish with a sprinkle of furikake seasoning or sesame seeds.

Notes

GF = gluten-free, DF = dairy-free (as noted in the title).