Description
Tender baked salmon glazed with honey soy sauce served over seasoned sushi rice with fresh vegetables and spicy mayo.
Ingredients
Scale
- 1 1/2 pounds salmon fillets, cubed
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 cucumber, diced
- 1 avocado, sliced
- 1 cup shredded carrots
- 1/2 cup edamame
- 2 sheets nori, sliced
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Instructions
- 1. Rinse rice until water runs clear. Cook rice with water for 18-20 minutes until tender.
- 2. Mix rice vinegar, sugar, and salt. Heat until dissolved, then cool.
- 3. Season cooked rice with vinegar mixture and let cool completely.
- 4. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
- 5. Marinate cubed salmon in sauce for 15-20 minutes.
- 6. Preheat oven to 425°F. Line baking sheet with parchment.
- 7. Bake salmon for 10-12 minutes until cooked through.
- 8. Mix mayonnaise, sriracha, rice vinegar, and sesame oil for spicy mayo.
- 9. Prepare all vegetables and toppings.
- 10. Divide rice among bowls, top with salmon and vegetables.
- 11. Drizzle with spicy mayo and garnish with sesame seeds and green onions.
Notes
Store components separately in refrigerator for up to 3 days. Rice can be served warm or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 12g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 35g