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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
25 mins
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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 cup mayonnaise
- 3 cups frozen white rice
- 3 mini cucumbers, thinly sliced
- 1 avocado, sliced
- Sesame seeds, for garnish
Directions
- Step 1Preheat 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.
- Step 2Place 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.
- Step 3Meanwhile, combine the remaining 1⁄2 tablespoon sriracha with the mayonnaise in a small bowl.
- Step 4Microwave 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.
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