Pioneer Woman Healthy Di

Spicy Salmon Rice Bowls

Name: Spicy Salmon Rice Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tbsp. low-sodium soy sauce, plus more for drizzling; 2 tbsp. rice wine vinegar; 1 tbsp. honey; 1 tbsp. toasted sesame oil; 1 tbsp. grated fresh ginger; 2 garlic cloves, minced; 1 1/2 tbsp. sriracha; 4 6-ounce skinless salmon fillets; 1/4 c. mayonnaise; 3 c. frozen white rice; 3 mini cucumbers, thinly sliced; 1 avocado, sliced; Sesame seeds, for garnish

4 servings

portionen

15 minutes

aktive zeit

25 minutes

gesamtzeit

Kochen beginnen

Zutaten

3 tbsp. low-sodium soy sauce, plus more for drizzling

2 tbsp. rice wine vinegar

1 tbsp. honey

1 tbsp. toasted sesame oil

1 tbsp. grated fresh ginger

2 garlic cloves, minced

1 1/2 tbsp. sriracha

4 6-ounce skinless salmon fillets

1/4 c. mayonnaise

3 c. frozen white rice

3 mini cucumbers, thinly sliced

1 avocado, sliced

Sesame seeds, for garnish

Anweisungen

Preheat the oven to 425 ̊. Coat a baking sheet with cooking spray. Stir together the soy sauce, vinegar, honey, sesame oil, ginger, garlic and 1 tablespoon sriracha in a small bowl.

Place the salmon on the prepared baking sheet, pat dry with paper towels and brush with the soy sauce mixture. Bake until just cooked through, 10 to 12 minutes.

Meanwhile, combine the remaining 1⁄2 tablespoon sriracha with the mayonnaise in a small bowl.

Microwave the rice as the label directs, then divide among bowls. Flake the salmon into chunks and arrange on top of the rice. Top with cucumber slices and avocado and drizzle with soy sauce. Sprinkle with sesame seeds and serve with the spicy mayo.

Nährwertangaben

Portionsgröße

Kalorien

1127

Gesamtfett

46 g

Gesättigtes Fett

9 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

99 mg

Natrium

717 mg

Gesamtkohlenhydrate

124 g

Ballaststoffe

4 g

Zucker insgesamt

6 g

Eiweiß

47 g