Fish
Honey Sriracha Roasted Salmon Rice Bowls
4 servings
doses30 minutes
tempo totalIngredientes
2 tablespoons honey
1 tablespoon sriracha (plus more for serving)
1 tablespoon soy sauce
2 teaspoons minced or grated fresh ginger
1 ½ pounds skinless salmon filets
3 Persian cucumbers (thinly sliced, or ⅓ English cucumber, cut into thin half-moons)
1 ½ teaspoons rice vinegar (plus more as needed)
1 teaspoon toasted sesame oil
½ teaspoon kosher salt
3 cups cooked short-grain brown rice
4 ounces avocado (from 1 small haas, thinly sliced)
Furikake seasoning (or sesame seeds, for garnish)
Instruções
Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil.
In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves.
Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a bit of space between each piece.
Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it’s easily flaked with a fork and golden on top.
Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt.
To serve:
Place 3/4 cup rice in each bowl. Divide and top with salmon, sliced avocado, cucumber, and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning.
If you’d like a little more acidity, add just a dash of rice vinegar.
Informação Nutricional
Tamanho da Dose
1 bowl
Calorias
506 kcal
Gordura Total
17.5 g
Gordura Saturada
2.5 g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
93.5 mg
Sódio
489 mg
Carboidratos Totais
48 g
Fibra Alimentar
5 g
Açúcares Totais
10.5 g
Proteína
38.5 g
4 servings
doses30 minutes
tempo total