Honey-Chili Salmon Rice Bowls
Ingredients
- 4 salmon fillets (about 5 ounces each)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 3 cups cooked jasmine rice
- 1 cucumber (thinly sliced)
- 2 carrots (shredded)
- 1 avocado (sliced)
- 2 scallions (thinly sliced)
- Sesame seeds and lime wedges
Instructions
- Heat the oven to 400°F and line a sheet pan with parchment. Whisk soy sauce, honey, lime juice, chili-garlic sauce, and sesame oil.
- Place salmon on the pan and brush generously with the sauce. Bake until the fish flakes easily with a fork.
- Divide warm rice among four bowls. Arrange cucumber, carrots, and avocado around the rice.
- Add salmon to each bowl and spoon over any juices from the pan. Sprinkle with scallions and sesame seeds.
- Serve immediately with lime wedges for squeezing over the top.
Notes
For restaurant-style bowls, season the rice with a tiny pinch of salt and a squeeze of lime before assembling.