Spicy Salmon Rice Bowls

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 25 minutes

Składniki

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

Wskazówki

1. 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.

2. 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.

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

4. 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.

Notatki

Rachel: I used tuna steaks and liked it better. I also craved more veggies so added sautéed red peppers and spinach. Maybe my steaks were small because there was extra sauce. I used half to coat the steaks and the other half to spoon overtop everything in the end, instead of drizzling soy sauce. (If saving sauce for drizzling just make sure it didn’t touch your raw fish.)

Wartości Odżywcze

• Kalorie: 1127
• Tłuszcz Całkowity: 46 g
• Tłuszcz Nasycony: 9 g
• Tłuszcz Trans: 0 g
• Cholesterol: 99 mg
• Sód: 717 mg
• Węglowodany Całkowite: 124 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 6 g
• Białko: 47 g