Description
A delicious and spicy salmon rice bowl that combines fresh ingredients for a flavorful meal.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb salmon fillet
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 avocado, sliced
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together olive oil, soy sauce, sriracha, garlic powder, ginger powder, salt, and pepper.
- Place the salmon fillet on the prepared baking sheet and brush the sauce mixture evenly over the top.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon is baking, prepare the rice bowls. Divide the cooked jasmine rice among four bowls.
- Once the salmon is done, remove it from the oven and let it rest for a few minutes. Then, flake the salmon into bite-sized pieces.
- Top each bowl of rice with flaked salmon, avocado slices, cucumber, shredded carrots, and chopped green onions.
- Sprinkle sesame seeds on top for garnish and drizzle with any remaining sauce if desired.
Notes
- For a spicier kick, add more sriracha or a sprinkle of red pepper flakes.
- You can substitute the salmon with grilled chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg