Spicy Salmon Rice Bowls

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 25 minutes

食材

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

步驟

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.

筆記

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.)

營養

• 卡路里: 1127
• 總脂肪: 46 g
• 飽和脂肪: 9 g
• 反式脂肪: 0 g
• 膽固醇: 99 mg
• 鈉: 717 mg
• 總碳水化合物: 124 g
• 膳食纖維: 4 g
• 總糖: 6 g
• 蛋白質: 47 g