Honey Sriracha Roasted Salmon Rice Bowls

Adding to the regular rotation! Added grated carrot, edamame. Served with a spicy mayo drizzle. SPICY MAYO: 1/2 cup mayonnaise 2 Tbsp. Sriracha 2 tsp. toasted sesame oil

Too lazy to cube the salmon, but still super delicious!

Preheat the broiler with a rack about 6 inches below it. Line a rimmed baking sheet with nonstick foil. In a small bowl, combine the honey, sriracha, soy sauce, and ginger; stir with a fork until the honey dissolves. Cut the salmon into 1-inch cubes and place them on the baking sheet, leaving a bit of space between each piece. Brush the salmon with the glaze and cook under the broiler for 3 to 4 minutes, or until it’s easily flaked with a fork and golden on top. Meanwhile, combine the sliced cucumber with the rice vinegar, sesame oil, and salt. To serve: Place 3/4 cup rice in each bowl. Divide and top with salmon, sliced avocado, cucumber, and a drizzle of sriracha, if desired, plus a sprinkle of furikake seasoning. If you’d like a little more acidity, add just a dash of rice vinegar. Nutrition Serving: 1 bowl, Calories: 506 kcal, Carbohydrates: 48 g, Protein: 38.5 g, Fat: 17.5 g, Saturated Fat: 2.5 g, Cholesterol: 93.5 mg, Sodium: 489 mg, Fiber: 5 g, Sugar: 10.5 g

Super quick and easy. The sauce was so flavorful, I doubled it to have extra to drizzle on top.