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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.