Sticky Salmon Rice Bowls
Ingredients
Bowl Base
-
2
lbs
salmon, skin off
-
2
cups
uncooked rice
-
3
pieces
baby cucumbers
-
1
large head
broccoli, chopped into small florets
-
to taste
sesame seeds
Cucumber Sauce
-
2
tsp
sesame oil
-
2
tbsp
soy sauce
-
1
tbsp
honey
-
1
tsp
chili crunch or red pepper flakes
-
1
lime
juice
Sticky Sauce
-
½
cup
soy sauce
-
¼
cup
rice vinegar
-
¼
cup
honey
-
2
tsp
sesame oil
-
2
tbsp
grated ginger
-
2
cloves
garlic, minced
-
1
tsp
chili crunch or red pepper flakes
-
1
tsp
arrowroot powder (or cornstarch)
-
2
tbsp
water
Spicy Mayo
-
½
cup
mayo
-
1
tbsp
sriracha
-
2-3
tbsp
water
Instructions
- Prepare the rice according to the package instructions and set aside.
- Steam the broccoli until fork-tender.
- Slice the cucumbers and whisk together sesame oil, soy sauce, honey, chili crunch, and lime juice in a bowl. Add the cucumbers and mix until well coated. Set aside.
- Chop the salmon into bite-sized chunks, toss with oil, and sprinkle with salt and pepper. Cook in the air fryer for 7 minutes at 400°F or bake for 10 minutes at 425°F.
- In a saucepan, combine soy sauce, rice vinegar, honey, sesame oil, grated ginger, garlic, and chili crunch over medium-high heat. Whisk together the arrowroot powder and water, then add to the bubbling sauce.
- Let the sauce cook for 2-3 minutes until thickened.
- Mix all ingredients for the spicy mayo together.
- In a bowl or plate, layer the rice, cooked broccoli, marinated cucumbers, and cooked salmon. Pour the sticky sauce over the salmon, top with spicy mayo and sesame seeds, and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
45g
Total protein
35g
Sodium
800mg
Cholesterol
70mg
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